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–+ servings
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
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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

Ingredients
  

  • 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.

Instructions
 

  • 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.

Notes

  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.

SPECIAL NOTE

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.

Nutrition

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.