These scones have the same flavors of the old Thanksgiving staple, yams with marshmallows!
I’ve been curious to try vegan marshmallows for a while, so when I saw this recipe on One Happy Table, and at the same time I needed a brunch snack for my moms’ group at church, I knew I had a winner. I made these today and they are delicious! Not too sweet, and super moist, these make a perfect breakfast treat (or a snack…David gobbled these the whole time I was trying to bake!).
My little helper…when did he get so tall…and so mischievous?
Sweet Potato Scones
slightly adapted from One Happy Table‘s recipe, reposted with permission
1/2 cup sugar
3-1/2 cups flour (I used 2 c whole wheat pastry flour, 1 1/2 c white flour)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup (1 stick) Earth Balance, at room temperature
1 medium-large sweet potato, skinned, steamed and mashed
2 T maple syrup
2 tbsp dried currants or raisins
vegan marshmallows (I used Dandies Vanilla Marshmallows)
Preheat the oven to 425 and line a baking sheet with parchment.
In a large mixing bowl, combine the sugar, flour, cinnamon, baking powder and baking soda. Cut in the Earth Balance until well-mixed (mixture will be crumbly). Add the sweet potato and syrup and combine well.
Knead the dough with your hands (lightly flouring your hands if needed) for a couple of minutes. Add in the currants and continue to knead with your hands until they’re mixed in evenly and dough is smooth. Using a rolling pin, roll dough into a square shape and then cut into 2 inch squares. Then cut each square in half to form triangles.
Re-roll any scraps into another square and cut until all dough is used
Once you have all the scones laid out on the prepared baking sheet, cut a piece of marshmallow and place it atop each scone. I cut each marshmallow in half and it was perfect and plenty!
Bake for 12-15 minutes or until a toothpick comes out clean.
lots of fall baking going on today!
Look at that gooey chewy marshmallow!
Devour at once!
