Vegan – Four Ingredients – Dairy Free – Egg Free – Nut Free – Gluten Free Option
While scones are generally made with milk, I’ve been having fun recently replacing the milk with various fruit and vegetable purees, with mixed results. Yes, there will be more scone recipes coming your way – sorry, not sorry!
I had some leftover baked sweet potato and my all-time favourite salsa in the fridge, so I thought I would take my scone experimentation to a new level – I was not disappointed and, if you make this recipe, neither will you be. There’s little chunks of onion, tomato and black beans in the scones, and the sweet potatoes add moisture and a slight sweetness, for a really nice tasting savoury scone. Pack one or two in your lunch for work, or enjoy at dinner alongside a big bowl of soup, or dish of your choosing.
If you do make these scones, be sure to take a photo and tag me on Instagram @theinkedvegan.
2 1/4 cup self-raising flour (gluten free, if needed)
50g vegan butter or margarine
2/3 cup Mission Black Bean + Chipotle Salsa
1/3 cup mashed sweet potato (or pumpkin)
Preheat your oven to 200 degrees Celcius fan-forced
Add the flour and dollop small bits of the vegan butter into the bowl and rub it into the flour with your fingertips
Make a well in the center for the mashed sweet potato and the salsa, stirring until well combined
Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball
Press the dough gently with your fingers until it’s roughly 2cm thick and use a scone or biscuit cutter to cut out the scones
Gently press scraps of the dough back together to cut out the remaining scones
Place the scones on a silicone mat or a baking paper lined tray
Arrange the scones in three rows, allowing them to just touch one another
Bake the scones for 16-18 minutes and allow to cool slightly before consuming
Makes 9 scones