Pumpkin’s all the rage in fall, but sweet potato is just as delicious for baking. These Gluten Free Sweet Potato Scones have a subtle sweetness and perfectly flaky texture. Perfect for an afternoon cup of tea!
Fall is a funny time of year, everyone gets so excited when it’s here. The leaves change, there’s hot apple cider, and pumpkin EVERYWHERE ! Now I’m a huge pumpkin lover, as you can tell by my many pumpkin recipes. But come November even I need break from the pumpkin extravaganza. That’s where these scones come in, sweet potato still gives me all those fall cozy feelings but it’s a nice flavor break from the constant pumpkin.
Scones are one of my favorite breakfast treats. With their subtle sweetness and flaky texture they’re the perfect way to start your day. The addition of sweet potato means you can use less butter and less sugar, which makes me very happy. In addition to the great flavor sweet potatoes also help provide calcium, fiber, and potassium making them a great way to add some nutrients to your baking.
I’m trying to stray away from gluten free all purpose blends and make my own. I use Thrive Market to stock up on loads of rice, buckwheat, garbanzo, and coconut flours that way I can adjust what flours I use for each recipe. Since scones are generally a breakfast food I wanted to make sure they got lots of protein so I used mostly Bob’s Red Mill Garbanzo bean flour combined with a touch of their brown rice flour to help lighten the mixture. I was pleasantly surprised when these came out exactly the way I wanted. It seemed like a daunting task steering away from the premade blends but I have found with a little research its not so hard after all!
- Serves: 6
- Serving size: 1 Scone
- Calories: 150
- Fat: 4.6 g
- Sugar: 8.4 g
- Fiber: 2.3
- Protein: 2.7 g
- 1 Cup Garbanzo Bean Flour
- ½ Cup Brown Rice Flour
- 1 Teaspoon Xanthan Gum
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 2 Tablespoon Butter, Cold
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- ¼ Cup Skim Milk
- 3 Tablespoons Maple Syrup
- 1 Medium Sweet Potato
- Peel and cube the sweet potato, then boil in water until fork tender
- Add the milk, maple syrup, cinnamon, and vanilla
- Puree the mixture smooth with a stick or standing blender
- Chill the mixture completely
- Combine remaining dry ingredients
- Cut butter into small cubes and mix with dry
- Once resembles small pebbles add sweet potato puree
- Mix until dough just comes together then shape in a small circle
- Cut into 6 small triangles
- Bake at 425F for 8-10 minutes