2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1/3 cup solid-state coconut oil
1/2 cup sweet potato puree, homemade or store-bought
1/4 cup canned full-fat coconut milk, plus extra as needed
1 1/2 teaspoons vanilla extract
For the glaze:
3/4 cup confectioner’s sugar
3 tablespoons canned full-fat coconut milk, plus extra as needed
1/8 to 1/4 teaspoon ground cardamom, to taste
For the scones:Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it resembles even-sized crumbs. In a liquid measuring cup or small bowl, whisk together the sweet potato puree, coconut milk and vanilla.
Add to the large bowl and mix just until the dough comes together (if the dough is too dry, add in additional milk one tablespoon at a time).
Dump the dough onto a well-floured surface. With well-floured hands, bring the dough together and then pat into a circle that is about 1 inch thick. Cut into 8 equal wedges and place on the prepared baking sheet (leaving space between the wedges). Bake for about 18 to 20 minutes, until light golden brown. Transfer the scones to a wire rack.
Let cool for 10 minutes before adding the glaze.
For the glaze:
In a small bowl, whisk together the confectioner’s sugar, milk, and cardamom until smooth. If the glaze is too thick, slowly add in additional milk until it reaches your desired consistency. Drizzle over the scones.