recipe
Vegan Sweet Potato Scones
Tender vegan scones with mashed sweet potato folded into the dough. Subtly sweet, slightly orange, perfect with coffee.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1 cup Cooked mashed sweet potato
- 2 cups All-purpose flour
- 1/4 cup Brown sugar
- 1 tbsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Cold vegan butter, cubed
- 1/4 cup Plant milk (cold)
- 2 tbsp Maple syrup
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk flour, brown sugar, baking powder, cinnamon, salt.
- Cut in cold butter until mixture resembles coarse breadcrumbs.
- Whisk mashed sweet potato, plant milk, and maple syrup separately.
- Add wet to dry, stirring gently to bring together.
- Pat dough into a 1-inch disk on floured surface.
- Cut into 8 wedges. Place on baking sheet.
- Bake 18-22 minutes until tops are pale gold.
Notes + tips
- Use leftover roasted or steamed sweet potato — measures tightly packed.
- Don’t overwork the dough; the sweet potato makes it more delicate than standard scones.
- Glaze with maple icing (1/2 cup powdered sugar + 2 tbsp maple syrup) once cooled.
- These freeze brilliantly — wrap individually and reheat in oven for 5 minutes.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.