Scones are a delicious treat to enjoy, and these gluten free sweet potato scones are sweet and delicious. Have you tried a scone before? They are a delicious snack to enjoy with your afternoon tea or anytime!

Gluten Free Sweet Potato Scone on a plate. White icing is drizzled on top.

It has been a while since I posted a scone recipe.

It isn’t that I forgot about scones; I still make them all of the time. The delay is more because I have favorites like my Gluten Free Coconut Date & Pecan Scones and these Gluten Free, Dairy-Free Strawberry Scones.

Mr. Fearless Dining is crying “uncle,” so I created these gluten-free sweet potato scones to make him happy. I may make him this gluten free sweet potato cake as well. They have lots of organic sweet potato puree.

I tend to make those easy gluten free scone recipes over and over again instead of experimenting with something new.

Canned sweet potato puree vs. homemade puree

For this scone recipe, I used canned sweet potatoes. I chose canned because they are pureed to a very smooth consistency, which is better in this sweet potato recipe. Here are some simple directions for using fresh roasted sweet potatoes.

If you choose to use freshly roasted sweet potatoes, add a little water when you puree them. Canned sweet potato is not very thick in comparison, and if you don’t thin your sweet potato puree, it will make these sweet potatoes really dense.

You can also use a canned sweet potato to make this Dairy Free Sweet Potato Whipped Cream!

How to roast and puree sweet Potatoes for baking:

  1. Wash sweet potatoes (yams will work, too, in this recipe).
  2. Pierce the top of each sweet potato with a fork several times to allow hot steam to vent out.
  3. Bake at 400F degrees for 45 minutes, longer if your sweet potatoes are very thick.
  4. Allow the sweet potatoes to cool.
  5. When they are cool, make a slit down each sweet potato lengthwise.
  6. Scoop out the sweet potato into a food processor. Add a tablespoon of water.
  7. Whip the sweet potato until it is completely smooth.

This easy gluten free potato scone recipe is perfect for fall. You will find these sweet potato scones can be enjoyed anytime. You can even enjoy these with a bowl of hot soup.

Gluten Free Sweet Potato Scones on a cutting board.

These scones are flaky and delicious…and the icing drizzle makes them just sweet enough that you could have them for dessert :-).

Your kids will love this simple scone recipe; don’t tell them there are hidden veggies!!


Sweet Potato Scones out of oven and cut into wedges

Mix the wet ingredients and whisk them to blend in all the flavors.

Sweet Potato Scone dough on wax paper.

I like to cut in the butter with a pastry blender when making scones. I chop a stick of butter into big chunks with a butter knife. This helps me press through the butter more easily with the pastry blender.

You can see the tiny chopped butter bits in this dough.

Chop the butter into tiny bits; those tiny bits mixed in the flour help make these sweet potato scones flaky and delicious!

How thick should you roll scone dough?

Roll out the dough between two pieces of wax paper until it is about 1 ½ inches thick. If you make the scone dough too thin, it will bake even flatter.

Why do you cut scone dough before baking?

It is important to cut the scone dough before you bake it. These cuts will need to be re-cut after baking, but it helps keep the lines of the scones in place.

Use a knife to cut wedges in the raw scone dough. You will need to recut the lines after baking, but it will be easier with cuts already there.

Baked scones from the oven.

Bake the scones at 350º F for 30 minutes or until done. Allow cooling, then drizzle the icing on.

Can you use a scone pan to bake scones?

You can definitely use a scone pan for this recipe. Here is a photo to show you what this type of pan looks like:

scone dough in a pan ready to bake

This photo is from my Gluten Free Maple Bacon Scones recipe getting ready for baking.

Substitutions and variations:

There are so many ways to vary this gluten-free scone recipe. Here are a few of my favorites:

  • Add dark chocolate chips. Dark chocolate and sweet potato really complement each other.
  • Add pecans. The flavor of pecans will also go well with the sweet potato flavor.
  • White chocolate is fun to add if you aren’t going to drizzle icing on top of these scones.
  • Make these sweet potato scones savory by omitting the brown sugar and adding parmesan or cheddar cheese!

Once the scones are cooled off, feel free to drizzle icing on top and enjoy! These are good, either warm or cold.

More gluten free scone recipes to try:


  1. Easy to use rubber bottom mixing bowls. Don’t you hate mixing something, and your bowl slides all over the counter?
  2. My very favorite gluten-free flour blend.

Gluten Free Sweet Potato Scones

Sandi Gaertner
Easy gluten free sweet potato scones recipe.
Love this recipe?Give it a star rating!
5 from 2 votes
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nut free allergen icon
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 6 scones
Calories 239 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


  • 2 cups gluten free flour blend *see note)
  • ¼ cup brown sugar
  • 3 tablespoons maple syrup
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup butter *see note
  • ¾ cup pureed sweet potato *see note
  • ¼ cup non-dairy milk *see note
  • Icing to drizzle I used Winton’s squeeze icing.


  • Preheat the oven to 350 F degrees.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • Use a knife to make chunks out of the cold butter and dump into the flour blend.
  • Use a pastry blender to cut the butter into the flour.
  • When you are done it will look like there are big crumbs in the flour.
  • In a small bowl, add all wet ingredients and whisk to blend.
  • Pour wet ingredients into the dry ingredients.
  • Mix well.
  • Tear off a large piece of parchment paper and put the dough on top.
  • Cover with a piece of wax paper and use a rolling pin to roll the dough in a circle ½ to ¾ inches thick.
  • Remove top layer of wax paper and use a knife to make cuts in the dough.
  • Lift dough on parchment paper and put on a baking sheet.
  • Bake for 30 minutes until done.
  • Remove from the oven.
  • Use a knife to re-cut the scones.
  • Allow to cool.
  • Drizzle with icing.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute cold vegan butter.
  4. You can make sweet potato puree or use canned. I prefer canned because it is super smooth and not lumpy. 
  5. You can use any non-dairy milk, but I do not recommend canned coconut milk.
  6. These scones will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 239kcalCarbohydrates: 49gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 56mgSodium: 137mgPotassium: 259mgFiber: 5gSugar: 18gVitamin A: 2454IUVitamin C: 1mgCalcium: 128mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe has been updated from my 2/2016 original post to give more details and instructions for making this scone recipe.

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  1. I would like to try these scones. How much butter is used? It looks like the unit of measurement is missing? Thanks!

  2. This sweet potato version of scones sound fantastic! Would love to have this with my morning coffee, too! 😀