When I think of the holiday baking season, it’s not just cookies that come to mind. I also absolutely associate this time of the year with breakfast treats. Scones specifically are one of my favorite things to make, and yet I tend to forget about them until the holiday season hits. But sitting in front of my sparkling Christmas tree with a warm scone and a cup of coffee or tea? It’s a tradition I look forward to each year.
And these sweet potato scones with a cardamom glaze are perfect for the season. They bake up with a slightly crunchy exterior, yet are still perfectly fluffy and soft inside. Made with coconut oil and coconut milk, they are both dairy-free and vegan. And with all their warming spices, you can’t help but feel cozy when enjoying them straight from the oven.
But what I really love about scones? The fact that you can make and freeze them ahead of time. Scones are definitely best enjoyed freshly made, and with only two of us in the house, freezing them helps make sure nothing goes to waste.
If you’d like to make these ahead of time, prepare the scone dough as directed and cut into the eight equal wedges. Place the wedges on a parchment-lined baking sheet and transfer it to the freezer. Once the scones are frozen, remove them from the baking sheet and place them into a freezer-safe container. When you are ready to enjoy, bake the scones directly from the freezer. You may need to add an extra few minutes to the bake time, so just keep an eye on them in the oven. Then whip together the glaze and enjoy!
A few last notes on the recipe. For the canned coconut milk – you don’t want the cream and liquid to be separated when you make this dish. If they are separated, either stir them together really well, or warm them up until no longer separated (if you do warm the milk, let it cool before using in the scones). And as far as the glaze is concerned, start with the lower amount of ground cardamom and add more to taste – cardamom is a stronger spice so you don’t want to add too much too quickly!Print this recipe
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