These gluten free scones are made from sweet potatoes, giving them a naturally sweet and soft texture. Slightly different than your typical scone, this recipe packs a nutrient punch. These delicious sweet potato scones are gluten free, fully paleo and autoimmune paleo friendly, and are vegan!
These paleo scones are a fun, healthy alternative to traditional scones that are lovely as dessert or as a quick breakfast. Paired with some protein, they are the perfect morning addition when you’re missing out on a pastry for breakfast.
Recipe Notes
Why sweet potatoes? Japanese and white sweet potatoes are great for making into a dough. Once cooked and mashed, they mix well with flour to form a sweet, malleable dough. This makes them a fun addition to baking for more nutrient dense recipes.
What kind of sweet potato should I use? Japanese sweet potatoes or white sweet potatoes are ideal for this recipe. They both offer a creamy, sweet flavor that can’t be beat. Japanese sweet potatoes are my favorite in general and for this recipe, but either variety will work.
Flours used: this recipe uses a combination of cassava flour and coconut flour to keep this recipe paleo. I have not tested these healthy scones with any type of 1:1 gluten free flour blend. If that is something you’d be interested in, let me know in the comments!
Wet ingredients: besides the sweet potato, these scones call for a mix of maple syrup, coconut butter, and coconut oil. I’ve found the mix of coconut butter and oil create a better texture than just coconut oil alone. Coconut butter is a little drier, which is perfect for scones. I think it could work to substitute the coconut butter and oil for 1/4 cup of cold butter of choice, but I have not tested this.
Sweet Potato Scones
Ingredients
- 1 cup cooked and mashed Japanese or white sweet potato at room temperature about 225-250 grams
- 1/4 cup maple syrup
- 3 Tbsp melted coconut butter
- 2 Tbsp melted coconut oil
- 1 tsp vanilla
- 3/4 cup cassava flour
- 3 Tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Make sure your sweet potato is at room temperature, not cold. Beat all wet ingredients together in a large bowl until smooth.
- Mix the dry ingredients together in a small bowl.
- Pour dry ingredients into wet and get ready to get your hands dirty! Use your hands to mix the dry ingredients with the wet until you get a thick dough.
- Place the dough onto the baking sheet and press the dough into a circle about 1/2 inch thick. Place in the fridge for 15-30 minutes, until cool to the touch and firm.
- While dough is cooling, Preheat your oven to 350F.
- Remove the dough from the fridge and cut into 8 triangles. Gently separate the scones on the baking sheet and bake for 30-35 minutes until just beginning to brown on top (over cooking will result in them being too dry).
- Cool for 5 minutes on the baking sheet before removing to cool on a wire rack.
- I love these drizzled with coconut butter and topped with fruit!
