I had been wanting to bake some scones for a while and decided it was time to give it a try! I opted for a coffee mocha version (my favorite drink of the moment!). I thought I might as well make this one a vegan – dairy free version for all of you out there being in this mindset and having a sweet tooth. Given how many of these scones Arnaud ate, I guess we can say this recipe was a success!

Makes 16 scones

• 1 cup (200gr) mashed sweet potatoes
• ⅓ cup (80ml) unsweetened non-dairy milk (I used almond​ cashew milk)
• 2 tbsp coconut oil
• 2 tbsp instant coffee powder (if made for toddlers, you can use decaf or skip this ingredient)
• 2 cups (240gr) flour
• ½ cup (60gr) unsweetened cacao powder
• 2 tsp baking powder
• 1 pinch of salt
• ½ cup (90-100gr) dark brown sugar
• ½ to ⅔ cup (90-100gr) chocolate chips (I used a mix of white and dark chocolate). For vegan and lactose free scones, use either regular dark chocolate as some of them are dairy free, or vegan versions​ of white/milk/dark chocolate.

Prepare mashed sweet potatoes: peel and dice sweet potato. Cook in boiling water until soft. Drain and mash with fork or food processor into a fine and smooth purée.

In a bowl, combine the first four ingredients and mix well until coffee is dissolved (use food processor if mixture isn’t smooth enough). In a large bowl, combine remaining ingredients except chocolate chips. Pour sweet potato mixture and mix by hands, then add chocolate chips and mix briefly, until dough holds together. Place dough in the fridge for about 30’. Divide dough into​ two balls, and flatten each of them into a 15-20cm (6”) circle, about 1.5cm (½ to ¾”) thick. With a sharp knife, slice each circle into 8 wedges. If the dough is too soft to be shaped and cut properly, place in the fridge for 30’ more minutes before cutting. Place scones on a greased or lined baking sheet, and bake in preheated oven (200°C/390°F) for about 15’, until risen and cooked through.

Scones are better when eaten still warm, as they are crispy on the outside while soft and moist in the inside. If you don’t eat them right away, my advice is to keep them in an airthight container and re-heat them in the preheated oven for a few minutes before serving. Enjoy with a good cup of coffee or your favorite tea!