Spiced Sweet Potato Scones with Chocolate and Pepitas
A Warm, Comforting, and Nutritious Plant-Based Treat
These vegan sweet potato scones are delightfully tender, fluffy, and subtly sweet, bursting with the cozy flavors of cinnamon, ginger, and nutmeg. Combined with rich dark chocolate chips and crunchy pepitas, these scones make a satisfying breakfast, brunch, or snack. The natural sweetness and moisture from sweet potato create an irresistibly soft texture.
Why This Recipe Works
Microwaving a sweet potato and blending it into the dough provides a natural sweetness and moisture without turning mushy. Coconut oil replaces butter perfectly, giving these scones a soft, flaky texture. Chocolate chips add indulgence, and pepitas give each bite a delightful crunch. Warm spices (cinnamon, ginger, nutmeg) complement the sweet potato, creating a cozy, comforting flavor.
Ingredients
- 1 small sweet potato (about 8 ounces), pricked several times with a fork
- 1½ cups all-purpose flour
- ½ cup whole wheat flour (or additional all-purpose flour)
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅓ cup coconut oil, solid
- ⅓ cup vegan chocolate chips
- ¼ cup raw pepitas (pumpkin seeds)
- ¾ cup plus 2 tablespoons plant-based creamer or almond milk, divided
Instructions
1. Cook the Sweet Potato
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Pierce the sweet potato several times with a fork, place it on a microwave-safe plate, and microwave until soft, about 5–7 minutes, turning halfway through. Cool slightly, then scoop out the flesh (discard skin), and mash until smooth. You should have about ¾ cup of mashed sweet potato.
2. Prepare the Dough
In a food processor, pulse the flours, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together until mixed. Pinch coconut oil into small pieces and add to the flour mixture, pulsing until the mix looks like coarse crumbs.
Transfer to a large bowl, and stir in chocolate chips and pepitas.
3. Combine Ingredients
In a separate bowl, whisk together the cooked sweet potato flesh (about ¾ cup), and ¾ cup of plant-based creamer until smooth. Add this wet mixture to the dry ingredients and stir gently until combined and dough forms.
4. Shape the Scones
Turn dough onto a lightly floured surface and knead gently for 5–10 seconds, forming a slightly sticky ball. Pat into an 8-inch round and cut into 8 wedges.
Arrange wedges evenly spaced on the prepared baking sheet. Brush lightly with remaining plant-based creamer.
5. Bake and Serve
Bake for 15–18 minutes, rotating the pan halfway through, until the tops are golden brown.
Let scones cool slightly on the baking sheet, then transfer to a cooling rack for another 10 minutes.
Enjoy warm or at room temperature.
Final Thoughts
These spiced sweet potato scones are the perfect blend of nutritious ingredients and indulgent flavors. Easy to prepare and wonderfully satisfying, they’re ideal for a wholesome breakfast or cozy snack. Try this delightful vegan recipe today!
