Sweet Potato-Currant Scones with Caramelized Marshmallow
A fairly chilly San Francisco summer day put me in an autumnal mood and I couldn’t think of a better fall-like pairing than sweet potato and marshmallow. I remember one Thanksgiving when my Mom’s choice to leave our yams free of marshmallow topping was met with outrage. She never did that again. While sweet potatoes are not yams, this is the same idea here. You can have all those lovely flavors of fall for breakfast in this moist, delicious scone with the added zing of dried currants. Yum!
Here’s what you’ll need:
- 1/2 cup sugar
- 3-1/2 cups unbleached, all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (1 stick) Earth Balance, at room temperature
- 1 medium-large sweet potato, skinned, steamed and mashed
- 2 tbsp dried currants
- 5-7 vegan marshmallows (I used Sweet and Sara’s vanilla marshmallows)
Preheat the oven to 425 and line a baking sheet with parchment.
In a large mixing bowl, combine the sugar, flour, baking powder and baking soda. Cut in the Earth Balance until well-mixed (mixture will be crumbly). Add the sweet potato and combine well.
Knead the dough with your hands (lightly flouring your hands if needed) for a couple of minutes. Add in the currants and continue to knead with your hands until they’re mixed in evenly. Then shape the dough into triangular shapes and place them onto the parchment paper. Conversely, you can push the dough into a large circle on a floured surface, a few inches thick and then cut it into 12 slices with a knife or pizza cutter. I prefer to just form the triangles with my hands since it’s faster, easier and makes each one more unique.
Once you have all the scones laid out on the parchment, cut a piece of marshmallow and place it atop each scone. If you really like marshmallow, feel free to put an entire marshmallow on each. : ) Bake for 12-15 minutes or until a toothpick comes out clean.