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Sweet Potato Scones

Like the classic Thanksgiving side dish, only better. Tender and just barely sweet, scones are an easy way to yam it up for the holidays.

Not a fan of marshmallows? Brush top of scones with apple cider and sprinkle with sugar or seeds before baking.

Sweet Potato Scones

30 minutes

8 sweet potato scones

Gluten free scones would be great for a holiday side. Or really, any occasion.

Ingredients

  • 1 1/4 cups gluten free flour
  • 3 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons shortening or chilled butter (any kind)
  • 2/3 cup mashed sweet potato (see notes)
  • 1/3 cup yogurt or soured milk (see notes)
  • 1/3 cup apple cider
  • 2 teaspoons pure vanilla extract
  • 1/2 cup mini marshmallows, optional

Instructions

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

In a medium bowl, combine flour, sugar, baking powder, guar gum, cinnamon, ginger, baking soda, and salt.

Cut shortening or butter into dry ingredients. Place bowl in fridge while you prep liquid ingredients.

In a cup, combine mashed sweet potato, yogurt, apple cider, and vanilla extract. Add liquid ingredients to dry ingredients and blend thoroughly.

Use a number 12 disher to drop dough onto parchment paper.

Bake for 8 minutes. Remove from oven. Drop a few marshmallows on each scone, pressing down ever so slightly. Bake another 8-9 minutes.

Total bake time is 16-17 minutes.

Notes

Bake sweet potato in oven or microwave first before using in recipe. Of course I used a microwave. Wash potato, poke a few holes in it with a fork, and cook for 6 minutes on high. Slice in half and use a spoon to scoop flesh from potato skin. Mash with a fork.

No yogurt? Sub soured milk - dairy, hemp, or coconut. To sour milk, pour 1 teaspoon of apple cider vinegar into a measuring cup and add milk to measure 1/3 cup.

Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Enhance the color and flavor of baked goods by adding a few tablespoons of mesquite flour to your favorite flour blend.

Store extra scones frozen to enjoy anytime.

http://freerangecookies.com/2013/11/21/sweet-potato-scones/

amazing sweet potato scones