Sweet Potato Scones Recipe

Root vegetables used in baking bring elements of both savoury and sweet to a recipe. Adding moisture and a binding texture, puréed root vegetables are the solution for healthy baking recipes. Start experimenting!

Makes

Ingredients

90g (3¼oz/scant 1 cup) ground almonds
2 tsp gluten-free baking powder
35g (1¼oz/¼ cup) buckwheat flour
Pinch of sea salt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 egg
180g/6oz/¾ cup) boiled or steamed puréed sweet potato
2 tsp vanilla extract
½ tsp pure maple syrup
30g (1oz/¼ cup) walnuts, roughly chopped, plus extra to decorate

Method

1. Preheat the oven to 180°C fan/400°F/Gas 6. Line a large baking tray (baking sheet) with baking paper (parchment paper).

2. Whisk together the ground almonds, baking powder, buckwheat flour, sea salt and spices in a medium mixing bowl.

3. In a small mixing bowl, whisk the egg, sweet potato purée, vanilla extract and maple syrup, until it is a smooth paste. Add the sweet potato mix to the dry ingredients and add the chopped walnuts once incorporated.

4. Using an ice-cream scoop, scoop the mixture onto the prepared baking tray and sprinkle extra chopped walnuts onto each scone (biscuit). Bake in the oven for 15–18 minutes until risen, golden and the bases sound hollow when tapped.

5. Remove from the oven and allow to cool on the baking tray. Store in an airtight container.

Recipe courtesy of The Yoga Kitchen by Kimberly Parsons (£20, Quadrille) Photography by Lisa Cohen

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