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.