225g plain flour, plus extra for dusting
225g wholemeal flour
200g vegan butter
2 tsp baking powder
Pinch of salt
80ml dairy-free yoghurt, or any yoghurt of your
2 tbsp maple syrup
Zest of 1 large orange
250g cooked sweet potato, mashed until very smooth, then cooled
- Preheat the oven to 200°C/180˚C/gas mark 6. Line a large baking tray with non-stick baking paper and set aside.
- Briefly whizz the flours and butter together in a food processor to create fine crumbs. Tip into a large bowl and stir in the baking powder and salt. Make a well in the centre.
- Break one of the eggs into a large jug or bowl. Add the yoghurt, maple syrup and orange zest and whisk together. Mix in the cooled sweet potato purée, then pour this into the well in the dry ingredients. Stir everything together until well blended into a soft, slightly sticky dough.
- Lightly dust a clean surface with plain flour and knead lightly for one minute. Roll it out until it’s about 2½cm thick, aiming for a roughly square shape. Using a sharp knife, cut into even-sized square shapes and arrange on the prepared baking tray, spaced well apart. Beat the remaining egg in a small bowl and brush it over the tops of the scones.
- Bake for 15 minutes, until golden and crisp on the outside but cooked through. Leave until cool enough to handle. Serve warm or cold
Per scone: 285kcals, 14.4g fat (3.8g saturated), 32.6g carbs (3.6g
sugars), 5.6g protein, 3g fibre, 0.172g sodium
Top tip: These are great served with a homemade chia seed jam. Simply mash or blend 1 punnet of fresh raspberries in a small bowl. Stir in 2 tsp chia seeds, then cover and refrigerate for at least one hour to thicken. Add some maple syrup to sweeten. if needed.
Make a few batches of the sweet potato purée at once and freeze in portions, ready to defrost the next time you want to make these