Sweet Potato Scones
These gluten free and paleo scones pack a nutrient punch. Softer than your typical scones, they are still delicious, aren't too sweet, and make for the perfect snack, dessert, or breakfast addition.
Servings 8 scones
Ingredients
- 1 cup cooked and mashed Japanese or white sweet potato at room temperature about 225-250 grams
- ¼ cup maple syrup
- 3 tablespoon melted coconut butter
- 2 tablespoon melted coconut oil
- 1 teaspoon vanilla
- ¾ cup cassava flour
- 3 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon 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 ½ 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!