Maple Date Sweet Potato Scones
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3/4 cup sweet potato purée 1/4 cup pure maple syrup 1 tbsp maple extract
3 cups all-purpose flour 1/2 cup cane sugar 1 tbsp baking powder 1 tsp ground fenugreek (optional) 1/2 tsp salt
1 cup cold vegan butter
1 cup dates, chopped
Line two baking sheets with parchment paper.
In a small mixing bowl, whisk together the sweet potato puree, maple syrup and maple extract. Set aside.
In a large glass mixing bowl, sift together the; AP flour, cane sugar, baking powder, fenugreek, and salt.
Cut the cold butter into the dry ingredients and use your hands to fully incorporate. Stir in the dates.
Pour the wet mixture into the dry mixture and stir well, using hands as needed.
Using a ¼ cup measurement, form about 20 balls. Flatten each ball gently to form discs.
Place discs on lined cookie sheets. Sprinkle each scone with a touch of cane sugar.
Place tray in freezer for 15 minutes.
Preheat the oven to 350 degrees F. Place chilled scones in preheated oven and bake for 15 minutes.
Allow to cool for a few minutes before serving.
