Sweet potato and jalapeño scones with gravy and maple mushrooms
- A challenge
- March 2018
- Serves 8
- Hands-on time 1 hour 20 min, oven time 45-50 min
”A take on the US diner classic biscuits and gravy, where the biscuits are similar to scones and the gravy is more like a béchamel sauce.” – Jane Muir, founder of Mildreds
- 12.5g (3.3g saturated)
- 47.4g (10.6g sugars)
- 100g sweet potato, peeled and diced into 2.5cm cubes
- 2 tbsp sunflower oil
- 280g plain flour, plus extra to dust
- 4 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tbsp caster sugar
- ½ tsp salt
- 40g vegetarian suet
- 40g vegan margarine, plus extra, melted, for glazing
- 50g jalapeño chillies, chopped
- 200ml plain soya yogurt
- Sautéed spinach to serve
For the earl grey gravy
- 75g vegan margarine
- 2 shallots, finely diced
- 5 garlic cloves, crushed
- 300g chestnut mushrooms, chopped
- 2½ tbsp plain flour
- ½ tsp de arbol chilli flakes (from Cool Chile Couk; use ordinary chilli flakes if you can’t find them)
- 250ml freshly brewed earl grey tea
- 350ml oat milk (or other plant-based milk)
- 50ml oat cream (or other plant-based cream)
- 5 tbsp bourbon whiskey (optional)
- 2 tbsp Henderson’s Relish
For the maple-grilled mushrooms
- 50ml maple syrup
- 50ml olive oil
- 50ml tamari or soy sauce
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
- 1½ tsp mustard powder
- 8 portobello mushrooms, wiped clean and trimmed
You’ll also need…
- 7cm round cutter, floured
- Heat the oven to 180°C/160°C fan/gas 4. For the maple-grilled mushrooms, mix the maple syrup, olive oil, tamari or soy sauce, garlic, thyme and mustard powder in a large bowl, add the portobello mushrooms and toss to coat. Cover with cling film and leave to marinate at room temperature for 30 minutes.
- Meanwhile, make the biscuits: toss the sweet potato in the oil in a bowl, spread out on a baking tray and roast for 15-20 minutes or until tender. Remove and leave to cool.
- Increase the oven temperature to 220°C/200°C fan/gas 7 and line a baking tray with baking paper.
- Sift the flour, baking powder and bicarbonate of soda together in a bowl, then add the sugar, salt, suet and margarine and mix to combine. Using your fingertips, rub the suet and margarine into the flour for 7-8 minutes until incorporated and the mixture resembles breadcrumbs.
- Add the cooled sweet potato, jalapeños and yogurt, then mix together to form a ball. Transfer to a lightly floured work surface and use your palm to fold the dough onto itself a few times.
- Pat out the dough to about 1.5cm thick. Use the floured cutter to cut out 8 biscuits, re-rolling the scraps and dusting the cutter with flour each time. Put the biscuits on the lined tray, touching slightly as this will help them rise uniformly.
- Brush the tops of the biscuits with melted margarine and bake for 15-18 minutes until risen and golden. Put on a wire rack to cool for 10-15 minutes. Turn the oven down to 180°C/160°C fan/gas 4.
- Meanwhile, make the gravy. Melt the margarine in a saucepan, then add the shallots and garlic and cook gently for a few minutes, stirring frequently until they have softened. Add the chestnut mushrooms and cook over a medium-high heat for 3-4 minutes, stirring, until browned.
- Add the flour and mix in well, then stir in the remaining ingredients. Cook, stirring constantly, until the gravy has thickened (6-8 minutes). Season to taste and keep warm.
- Heat a griddle pan until hot, then add the marinated mushrooms in batches and cook for 3 minutes on each side, transferring to a baking tray in the oven while you cook the others. Bake in the oven for a further 5-10 minutes until softened.
- To serve, cut each biscuit in half and serve with a maple-grilled mushroom and a large spoonful of gravy. Serve with sautéed spinach too, if you like.
Make the biscuits and gravy up to 24 hours ahead. Chill, covered. Reheat to serve.
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