Scones are a delicious treat, and these gluten-free sweet potato scones are full of fall flavors. They are a delicious snack to enjoy with your afternoon tea or anytime! Make a batch in just 45 minutes.

An iced sweet potato scone on a plate next to a platter of scones.

It has been a while since I posted a scone recipe. This cozy homemade scone recipe uses canned pureed sweet potatoes. You can also roast them, and I will share directions for this as well. Canned sweet potato puree is a big shortcut, so you can make and eat these scones without a long wait.

I have some staple favorites like these Gluten-Free Coconut Date & Pecan Scones and these Gluten-Free Strawberries and Cream Scones.

Allergen Information:

This sweet potato scones recipe is gluten-free, soy-free, and nut-free. You can make this recipe dairy-free by using dairy-free butter.

Photos of the ingredients used to make these sweet potato scones.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to tweak the wet and dry ingredient ratio depending on the grain-to-starch ratio. If your blend doesn’t contain xanthan gum, add one teaspoon.
  • Brown Sugar – Light or dark brown sugar works well.
  • Baking Powder – Use aluminum-free baking powder.
  • Maple Syrup—I always recommend pure maple syrup. You can read more about which brands of maple syrup are gluten-free.
  • Eggs – Use size large eggs.
  • Butter – I used unsalted butter.
  • Sweet Potato – Use canned or freshly pureed sweet potato. I used organic canned sweet potato.
  • Milk or Non-Dairy Milk—I tested this recipe with almond milk, but any plant milk or regular milk will work.

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.

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 pecan flavor 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!

Step-By-Step Photos and Directions:

Photos of mixing the dry ingredients and cutting the butter into the flour.

Step 1: Add the flour, baking powder, and salt to a large mixing bowl. Whisk to blend.

Step 2: Add the cold butter and use a pastry blender to cut the butter into the flour. If you don’t have a pastry blender, you can freeze the butter and grate it with a large cheese grater into the flour.

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.

Step 3: Combine the wet ingredients (sweet potato, brown sugar, eggs, and maple syrup) in a small bowl and whisk to blend in all the flavors.

Step 4: Pour the wet ingredients into the dry ingredients. Mix into a semi thick dough. If you look at the photo above, you can see the tiny bits of cold butter in the dough. That will help make those yummy flaky layers!

Step 5: Use a knife to cut wedges in the raw scone dough. Cut about halfway through the dough. You will need to recut the lines after baking, but it will be easier with cuts already there.

Baked scones cut into wedges.

Step 6: Bake the scones at 350º F for 30 minutes or until done. Remove them from the oven and cut re-cut the wedges. Move to a cooling rack. Once the scones are cooled, you can drizzle them with icing, dust them in powdered sugar or enjoy them plain.

Sweet potato scones on a wooden cutting board.

Frequently Asked Questions:

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.

How thick should you roll scone dough?

Roll out the dough between two pieces of wax paper until it is about 2 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.

How to store gluten-free potato scones:

Store the scones in an airtight container for up to 3 days. I recommend freezing the scones if you don’t finish them within 2-3 days. Gluten-free tends to spoil quickly. You can freeze the scones once they are cooled in a freezer-safe zipper bag.

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.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Sweet potato scones on a wooden cutting board.

Gluten Free Sweet Potato Scones

Sandi Gaertner
Easy gluten free sweet potato scones recipe.
5 from 2 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
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


  • 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 1/2 to 3/4 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
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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.


5 from 2 votes (2 ratings without comment)

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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!