Layers on layers, these flaky vegan savoury Sweet Potato Scones are next level delicious. They’re easy to make and the flavour combination of sweet potato, rosemary, and garlic is just as delicious as it sounds.
We love baking, but lately have noticed we don’t have as big of a sweet tooth as we used to. Enter our savoury baking era. These vegan Sweet Potato Scones are just the right level of comfort, savoury, and sweet.
Flaky layers loaded with mashed sweet potato, fresh rosemary, and garlic – can it get any better? They’re perfect for a breakfast sandwich, on the side of a bowl of pasta, or simply warmed with a little butter. However you like to eat your scones these will be in frequent rotation.
Why you’ll love this recipe:
- Perfect for snacks, breakfast, or dinner time!
- Flaky, buttery layers in every bite.
- Easy to make in just one bowl.
Tips for making Vegan Sweet Potato Scones:
- Allow the sweet potato puree to cool. It’s important to start with your sweet potato puree if you’re unable to find store bought. If you can find store bought, we encourage you to use it, but we can’t. So instead we boil peeled sweet potato until just past fork tender then pop it into a food processor until smooth and creamy. Then allow it to cool before starting the scones.
- Keep the ingredients cold. Scones get their flaky layers when cold butter creates air pockets while baking. If the butter is too warm before baking it will melt before it can create air pockets.
- Use a pastry blender. To keep the dough as cold as possible, we reduce contact with our hands as the warmth from them can melt the butter. Use a pastry blender to cut the vegan butter into the dough without raising the temperature too much.
- Create layers by stacking dough. For the super tall scones with many layers we cut the dough in half and layer it on top of each other2-3 times before pressing into a disk or square to cut into scones.
- Freeze scones before baking. Like mentioned previously, the butter needs to be cold to create flaky layers. While the oven preheats, keep the prepared scones in the freezer right before baking for the best layers ever.
- Brush with a vegan egg wash. For that perfect golden brown top, combine one part soy milk and one part maple syrup to make a vegan egg wash. Brush it over each scone right before baking.
- Soy Milk – This is our go-to non-dairy milk for most recipes, but you can substitute with your favourite non-dairy milk. We do not recommend using any sweetened milk as this will affect the savouriness of the recipe.
- Apple Cider Vinegar – This can be substituted with lemon juice if you don’t have apple cider vinegar on hand.
- Sweet Potato Purée – You can buy this front he store if available or make it at home. To make at home, we steamed peeled and chopped sweet potatoes. Once fork tender used a food processor to blend until smooth and creamy.
- Maple Syrup – Can be replaced with another liquid sweetener, but maple syrup is recommended.
- All-Purpose Flour – We use our grocery store brand unbleached all-purpose flour. Any brand should work.
- Vegan Butter – The Becel Plant-Based Sticks are our favourite vegan butter. You should not use a tub margarine as it will not achieve those flaky layers that make a scone what it is.
- Fresh Rosemary – You can use dried rosemary or replace with fresh thyme if preferred.
More vegan scones you’ll love:
- Vegan Gingerbread Scones
- Vegan Cheddar Chive Scones
- Vegan Fruitcake Scones
- Vegan Lemon Raspberry Scones
- Vegan S’mores Scones
How to make Vegan Sweet Potato Scones:
Sweet Potato Scones with Rosemary and Garlic
- 180 mL (¾ cup) soy milk
- 15 mL (1 tbsp) apple cider vinegar
- 7 g (1 tbsp) ground flax seeds
- 100 g (½ cup) sweet potato puree
- 30 mL (1 tbsp) maple syrup
- 5 mL (1 tsp) vanilla extract
- 360 g (3 cups) all-purpose flour
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda
- pinch kosher salt
- 170 g (¾ cup) cold vegan butter
- 3 tbsp fresh rosemary, roughly chopped
- 3 cloves garlic, finely diced
Note: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
- Combine soy milk, apple cider vinegar, ground flaxseed, sweet potato purée, maple syrup, and vanilla extract in a small bowl. Set aside.
- Mix all-purpose flour, baking powder, baking soda, and salt in a large bowl until combined. Cut in cold vegan butter using a pastry blender until pea sized pieces. The butter should still be visible, varying sized chunks is what gives these scones their flaky layers. Mix in the chopped rosemary and minced garlic.
- Create a well in the centre of the flour mixture and pour in the milk mixture. Using a rubber spatula fold the wet and the dry together. Once most of the flour is mixed in, turn out the dough on a clear surface and gently fold the dough until the rest of the flour is combined.
- Press the dough into a rectangle about 1 inch thick. Cut in half and place one half on top of the other and press into a 1 inch thick rectangle again, doubling the layers. Repeat 2-3 more times to create dozens of layers of dough and butter. Finally press into a rectangle 1 inch thick then cut into 8 smaller rectangles. Place the scones on a lined baking sheet and set in the freezer for 1 hour.
- After about 45 minutes of freezing, preheat the oven to 400°F.
- Remove the scones from the freezer and transfer them to another lined baking sheet. Brush with a vegan eggwash of choice, we like to use 1 part soy milk and 1 part maple syrup. Optionally you could top with more chopped rosemary.
- Bake for 18-20 minutes or until golden brown on top and dark golden on the bottom.
- Transfer to a wire rack to cool slightly. They’re delicious when served warm or room temperature.