April 16, 2013

Recipe: Vegan Cheddar and Scallion Sweet Potato Scones

This fluffy scone is great on its own or warm out of the oven with some melted Earth Balance vegan butter.  The sweet potato in the dough creates a moist texture, and they are packed with melted cheese and fresh green onions.  Your non-vegan friends won't even know they are vegan.

Cheddar and Scallion Sweet Potato Scones
Makes 6 Scones

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup cold vegan butter, cut into 1/2 inch chunks (I used soy-free earth balance)
1 cup mashed sweet potato, cooled to room temperature
1/2 cup non-dairy milk (I used unsweetened coconut milk)
1 tsp apple cider vinegar
1/2 c Daiya cheese (vegan cheese shreds)
2 green onions, white and light green parts only, minced

Preheat oven to 425.  Line a baking sheet with parchment paper.

Combine flour, baking powder and salt in a large mixing bowl.  Add vegan butter, crumbling between your fingers until mixture resembles fine crumbs and is well incorporated.

Add sweet potato and non-dairy milk and mix until just combined.  Fold in cheese and green onions. 

Transfer dough to floured cutting board and, using floured hands, form gently into 1.5 inch thick disc.  Cut into 6 triangles.  Transfer to parchment-lined baking sheet.  Bake for 15-20 minutes (mine took 18 minutes) until the scones are light golden brown.  Transfer to cooling rack. Pin It Now!

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