Layers on layers - these flaky vegan savoury Sweet Potato and Rosemary Biscuits are next level delicious. They’re easy to make and the flavour combination of sweet potato and rosemary is perfect for fall and winter.
Author Two Market Girls
Ingredients
180mL(¾ cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
100g(½ cup) sweet potato puree
30mL(1 tbsp) maple syrup
5mL(1 tsp) vanilla extract
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
pinchkosher salt
170g(¾ cup) cold vegan butter
3tbspfresh rosemaryroughly chopped
3clovesgarlicfinely diced
Instructions
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.