Sweet Potato Cranberry Scones Recipe

* 60 g. coconut butter (about 1/4 cup)
* 2 Tbsp. (30 ml.) pure maple syrup
* 1/2 cup (60 ml.) cooked, pureed sweet potato
* 1 Tbsp. (15 ml.) finely ground flax seeds
* 1/2 cup (125 ml.) plain or vanilla soymilk or other non-dairy milk
* 2-1/2 cups (350 g.) light spelt flour
* 4 tsp. (20 ml.) baking powder
* 3/4 tsp. (7.5 ml.) salt
* additonal soymilk for brushing

Preheat oven to 400 F (230C). Line a cookie sheet with parchment paper, or spray with nonstick spray.

In a small bowl, melt the coconut butter. Stir in the maple syrup, sweet potato puree, and flax seeds until smooth. Slowly add the soymilk until you have a homogenous mixture.

In a large bowl, sift the flour, baking powder, and salt. Add to the sweet potato mixture and mix well.

Lightly knead the dough and roll out on a floured surface about 3/4″ (2-3 cm.) thick. Use a scone cutter (I did what Johanna suggests and used an empty jar–though not from vegemite!) dipped in flour to cut out the scones. Press any scraps together to make more scones.

Place the scones on the cookie sheet and brush lightly with the extra milk. Bake for 15-20 minutes, rotating the pan once about halfway through, until golden brown. Makes about a dozen.