Winter Spiced Rutabaga Scones

Makes 8 large scones

Notes: This recipe can easily be made vegan. Just sub the same amount vegan butter substitute and instead of buttermilk mix ¾ cup plain soy milk and 1 tbsp lemon juice or vinegar

 

Ingredients

1 cup rutabaga puree

4 cups flour (I used spelt or you can use 50/50 whole wheat/AP)

2/3 cups sugar (I used cane sugar)

1 tbsp plus 2 tsp baking powder

½ tsp sea salt

1 tsp cinnamon

½ tsp ground nutmeg

6 whole cloves ground (about 1/8 tsp)

3 whole allspice berries (about 1/8 tsp)

¾ cup plus 1 tbsp buttermilk

½ cup cold unsalted butter

1 tbsp maple syrup

2 tbsp brown cane sugar

Preparation

Remove the ends, peel and cube the rutabaga. Bring a pot of water to boil and boil the rutabaga until very soft (will easily fall off a fork when pierced). Drain then mash with a fork or blend until smooth. Set aside 1 cup pureed rutabaga.

Preheat oven to 425 degrees F.

Place flour, cane sugar, baking powder, sea salt, cinnamon, nutmeg, ground cloves and allspice in a large bowl and whisk dry ingredients.

Add cold unsalted butter to dry ingredients and start to break apart into small pieces using fingers. Alternatively you can grate you butter and mix it in.

Once broken down add rutabaga puree, buttermilk, and maple syrup and stir. Once the dough starts coming together start to mix using hands. Mix until all ingredients are properly incorporated and a dough ball is formed. Do not over mix. The dough should be sticky.

Dust a surface with flour and place the dough ball on the surface. Press into a 10 inch circle using hands. Sprinkle with 2 tbsp brown cane sugar. Cut into 8 triangles.

Line a large baking sheet with parchment and place the triangles on the sheet. Bake for 30-35 minutes, until golden brown.

Allow to cool then enjoy!