Sweet Potato & Pecan Scones with Maple Glaze

Sweet Potato Pecan Scones with Maple Frosting! You are going to love these
healthy, vegan scones! Packed with sweet potato puree, whole wheat-flour and
pecans. Drizzled with maple frosting and covered with more pecans.

Servings: 8 scones

Author: Alexandra Caspero

Course:

vegan pecan Scones sweet potato

Cuisine:

American

Instructions

1 If you need to make the sweet potato puree, bake the sweet potato and scoop out
the flesh. Set aside.
2 Preheat the oven to 425 degrees F.
3 In a small bowl, combine the milk and vinegar and let sit for 5 minutes to
curdle slightly. This is your buttermilk.
4 In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, ginger,
nutmeg, cloves, baking powder, salt and 1/2 cup finely chopped pecans. Using a
pastry cutter, cut the butter into the flour until the butter is in tiny pieces.
5 In a separate bowl, whisk together the sweet potato puree, milk mixture, and
vanilla extract until smooth.
6 Add the potato puree to the flour and stir together until the ingredients are
completely mixed together. The mixture will be thick, and you may have to use
your hands to knead the dough for it all to come together.
7 Transfer the dough to a cutting board and form into a 1″ thick circle. Use a
knife or pizza cutter to slice the circle into 8 slices.
8 Place the slices on a lightly sprayed or parchment-lined baking sheet and bake
for 15 minutes until golden brown and cooked through.
9 While the scones are baking, make the glaze. Whisk together the powdered sugar,
maple syrup and cinnamon until smooth and creamy. Drizzle the glaze over the
scones and sprinkle with the remaining chopped pecans.

Sweet Potato & Pecan Scones with Maple Glaze

Course:

Cuisine:

🧂 Ingredients

Instructions

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