Gluten-Free Sweet Potato Scones
- prep time15 min
- total time 40 min
- serves 8
These make a nice autumn treat with a cup of coffee or tea. Courtesy of Anna Olson.
1 cup puréed/mashed cooked sweet potato (oven-roasted is best)
½ cup 1% milk
¼ cup virgin coconut oil, melted
2 Tbsp maple syrup, plus extra for brushing
1 ⅔ cup quinoa flour, plus extra for rolling
⅓ cup tapioca starch
2 Tbsp ground flaxseed
1 Tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup walnut pieces, lightly toasted
8 walnut halves
1. Preheat the oven to 375ºF and line a baking tray with parchment paper.
2. In a large bowl, whisk the puréed sweet potato, milk, melted coconut oil and maple syrup together.
3. In a separate bowl, sift the quinoa flour, tapioca starch, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Add this to the sweet potato mixture, stirring until blended (the dough will be soft). Stir in the walnut pieces.
4. Turn this out onto a surface dusted with quinoa flour and press to flatten into a circle about an inch thick. Cut the disk into 8 wedges and place this onto the prepared baking tray. Brush the tops with a little maple syrup and press a walnut half into each scone. Bake for 20-25 minutes, until the edges of the scones brown. Remove gently from the tray to cool completely on a rack.
5. The scones will keep for a day in an airtight container, or can be frozen.