Actually, that’s not true. I didn’t eat a single one of these for breakfast. They were evening tea-time snacks for my boyfriend and I a week or so, but I am filing the recipe in the breakfast category, because I think that’s pretty much what you do with scones. And these scones actually would be good for breakfast. Despite the presence of chocolate chips, they aren’t all that sweet.
(For my previous post on whiskey for breakfast, see here.)
They also aren’t all that boozy. My first attempt at these was in the form of muffins. They had twice the whiskey, and it didn’t all cook off. I could definitely taste the liquor in those muffins. Usually when I make sweets, I send them to work for my boyfriend to feed his fellow machinists, but I didn’t think that was a good idea with those muffins. I’m pretty sure all the alcohol cooked off of these scones, but in (perhaps an over abundance of) caution, I decided to keep them at home. Also, I really, really liked them. We always really, really like the sweets that go to work with my guy, but these were delicious and not too sweet, and that’s just the kind of sweet I don’t mind having around the house all day.
Update (October 29, 2014): I’ve entered this recipe in the Great Denby Cake Off Blogging Competition. If you’re interested, find details on the afternoon tea baking themed competition here.
- 2 cups whole wheat pastry flour (or sub all-purpose)
- ¼ cup brown sugar
- 1½ tbsp. baking powder
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. salt
- ¾ cup mashed baked sweet potato (about 1 medium sweet potato)
- ¾ cup unflavored soy or almond milk
- ½ cup whiskey
- ¼ cup melted coconut oil
- 1 tsp. vanilla
- 1 cup vegan chocolate chips
- Preheat oven to 350°. Line 2 baking sheets with parchment.
- Stir flour, brown sugar, baking powder, cinnamon, nutmeg and salt together in a medium mixing bowl.
- In a separate bowl, whisk together mashed sweet potato, milk, whiskey, coconut oil and vanilla.
- Add wet ingredients to dry and stir just until everything is blended. Fold in chips.
- Drop ¼ cupfulls of batter onto baking sheets. You should get about 1½ dozen scones. Bake 16-18 minutes. Transfer baking sheets to wire rack to cool.