Another reason for making these scones was that I had some plant based milk in the fridge that needed using up.
And in case your wondering, why heart shaped?! Well, I could not find my round scone cutter, so had to use the closest size which was in the shape of a heart. I need more hearts in my life.
I am sharing the Sweet Potato Rosemary Scones with Family Friends and Food and Utterly Scrummy for One Potato, Two Potato challenge; and Treat Petite hosted by The Baking Explorer and CakeyBoi.
Vegan Sweet Potato Rosemary Scones 2 sweet potatoes, peeled , cut into small cubes
2 sprigs of rosemary, removed from stalk and minced
25 g sunflower seeds
340g self raising flour
1 teaspoon baking powder
1/2 teaspoon salt
Pinch of pepper
110g vegan margarine
100ml plant based milk
Preheat oven to as mark 4/180oc.
Coat the sweet potatoes in a little olive oil and roast for 20 minutes or until soft.
Remove from the oven and allow to cool.
In a bowl, Sift the flour with the baking powder, then stir in the salt.
Add cubes of the margarine into the four mix, until all has been added.
Using your fingers, rub the margarine into the flour until crumbly.
Stir in the cooled sweet potato, half the sunflower seeds and rosemary.
Then carefully pour in the milk in the centre of the flour to bring the dough together, if it seems to dry add a little milk, if its too sticky a little more flour.
Turn onto a floured surface and roll to about 4cm high.
Using a cutter, cut out 6 scones.
Transfer to a baking sheet, coat with a little milk and then scatter over the remaining sunflower seeds.
Bake for 25 minutes or until well risen and golden.
Best enjoyed on the day.