Last updated on July 28th, 2019 at 10:57 pm
Filled with the golden goodness of sweet potato, these Buttermilk Sweet Potato Scones are light, buttery and vegan. They are also ready in twenty minutes which, makes them perfect for hungry bellies after a day’s play. Paired with an equally quick Beetroot and Raspberry Chia Jam or my chilli strawberry jam these scones are a lovely twist on the classic.
We are on a budget; a tight one. In the final push to get our old house to its original glory we are cinching our belts to girdle proportions determined to end our seven-year renovation. We live in one of the oldest houses in the hills, a former guest house, which over the years has been poked and prodded in to twisted submission. Built in 1894, our house was a little bit sixties, a little bit Swiss chalet when we arrived. We have painfully peeled away past owners’ decorating and structural whims to reveal the house’s spirit. I am hoping if we treat this old lady with love she will do the same for us for many years to come.
Unfinished our house is a liability, a giant debt, but if we can push through to the end we will have equity and security for the Elf. We are resigned to push on and I have promised to stop eyeing the can of kerosene downstairs.
Our “situation” has forced us to think outside our normal scope and get creative. Who knew there was a big wide world out there with many a free activity? Last weekend the Elf and I spent a morning discovering Dragon’s Nests not five minutes from our house. Wonderfully twisted and gnarled branches sculpted together to create awesome nests sit waiting to be explored not five minutes from our house. It’s amazing what you discover once you get your head out of your own bottom.
Parks. Free! Hiking, also free. Playing frisbee with the Dane costs nothing. Carpet picnics are wonderful when the weather limits access outdoors. The way we are eating has changed. I have cupboards full of beans, seeds and grains that in the past were passed over for whatever took my fancy to cook. So wasteful as these whims generally included a trip to the market. These gorgeous vegan buttermilk sweet potato scones were once sweet potatoes languishing on our kitchen bench destined for the compost. What’s worse they were fine, I just didn’t feel like cooking them. What a waste! My nifty beetroot and raspberry chia jam was beetroots destined for the same fate and frozen raspberries hiding within my freezer. Have you checked your freezer? What a wonderful little hidey- hole that is.
We won’t always be on such a budget, or maybe we will, but I hope we don’t revert to our wasteful ways. With a little imagination recipes come to life using on-hand ingredients. These scones are wonderfully buttery, light and delicate and cost almost nothing to make. Sweet potato, vegan buttermilk, flour, butter, sugar; done. I paired them with a super-quick beetroot raspberry chia jam that is ready in the time it takes to make the scones for the Elf while I enjoyed mine with my strawberry chilli jam.
Wonderfully warm from the oven and full of golden goodness, these scones are a delicious reminder that simple isn’t boring. And it is a good reminder to me that I don’t need to have more when I can do more.
Vegan Buttermilk Sweet Potato Scones
Vegan Buttermilk Sweet Potato Scones
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- .5 teaspoon baking soda
- .75 cup roasted sweet potato flesh cold and mashed or pureed
- .5 teaspoon salt
- 1.5 tablespoon vegan butter I use Nuttelex
- 1 cup vegan buttermilk 1 tablespoon apple cider vinegar and 220ml soy milk
- 1 tbs raw sugar
- 1 tablespoon rolled oatsBeetroot Raspberry Chia Jam
- 100 grams roasted beetroot I used 3 baby globes
- 200 grams frozen thawed or fresh raspberries
- 2 tablespoons raw sugar
- 1 tablespoon lemon juice
- 1.5 teaspoons white chia seeds
- Pre-heat the oven to 200 degrees C.
- To make the jam, place the raspberries in a small saucepan over low heat.
- While the raspberries begin to break down, blend the beetroot.
- Add the beetroot, lemon juice and sugar to the saucepan and cook over medium heat for 10 minutes.
- Add the chia seeds and stir to combine well. Continue to cook and stir for two minutes before removing the pan from the heat and setting the jam aside to cool.
- When cool, spoon the jam in to a well-washed jar and store in the fridge, sealed, for up to a week.
- To make the scones, combine the apple cider vinegar and soy milk in a small bowl and set aside.
- Combine the flour, baking soda, baking powder and salt in a bowl.
- Put the flour mix and cold butter in a food processor and blitz to a crumb (it will hold together if pressed between your fingers)
- Add sugar and pulse quickly to combine
- Add 150 ml of buttermilk and the sweet potato puree and blend until the mixture balls - this happens very quickly.
- Tip the dough out on to a well floured-surface and using lightly floured hands or a dough scraper work the dough in to a 2 to 3cm high flat rectangle. The dough is quite sticky so dust with flour if necessary.
- Line a baking tray with baking paper.
- Cut the dough in to small rounds using a cookie cutter or glass and place on the baking tray with the sides touching. This will help them rise up and not out.
- Brush the rounds with leftover buttermilk and sprinkle with rolled oats
- Bake in the oven for 8 to 10 minutes or until golden and cooked through.