We loved the scones. They were actually cheesy. It is the first recipe I have made with the vegan chickpea and hemp seed cheeze that has been as good as anything I could have made with dairy cheese. (Of course I imagine they would work just as well with dairy cheese.) They were also soft and moist with the sweet potato.
Previously on Green Gourmet Giraffe:
One year ago: Green (pea) Nut Roast
Two years ago: Spinach Rice Gratin
Three years ago: Finnish Rye Bread – a fickle monster!
Four years ago: Fried Rice
Sweet potato and cheeze scones
Adapted from Panda with Cookie
1 tsp apple cider vinegar
2/3 cup (scant) soymilk
1 cup plain white flour
1 cup plain wholemeal flour
2 1/2 tsp baking powder
1/2 tsp salt
75g (5 tbsp) margarine (I used nuttalex)
1 cup grated cheddar cheeze
3/4 cup mashed sweet potato
extra milk for glazing
Place vinegar in a measuring cup and fill up to 2/3 cup. Set aside to thicken and curdle.
Preheat oven to 200 C (I think I would do this for 230 C next time) and grease an baking tray.
Mix dry ingredients in a mixing bowl. Rub in the margarine until it resembles fine breadcrumbs. Stir in grated cheeze.
Mix the milk and sweet potato. Make a well in the cheeze mixture and pour in the sweet potato mixture. It will be quite moist and sticky.
Turn out onto a well floured bench and lightly knead with lots of flour. Press out to about 1 1/2 cm and cut into rounds with a scone cutter (or a glass if you don't have cutters) that has been dipped in flour.
Place scones close together on greased tray. Brush scones with milk.
Bake for between 15-25 minutes (it took me 25 minutes but I will bake at a higher temperature next time which should reduce the time they take to bake).
Wrap warm scones in a teatowel. Best eaten warm but will be fine to eat the next day.
On the Stereo:
The Good, the Bad and The Queen: self titled
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.