Sweet Potato Scones

Sweet potato scones recipe

In this recipe, we decided to use quinoa flour which is a wonderful fiber and wonderful grain—and almond flour because it is full of protein and fiber.

Sweet Potato Scones

  • Serves: 24
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 1/2 of 15-oz. can of sweet potato purée
  • 3/4 c. rice milk or other milk (if rice milk, Clean Plates recommends unsweetened)
  • 1 Tbsp. fresh lemon juice
  • 1 1/2 c. almond flour
  • 1/2 c. quinoa flour
  • 1/2 c. brown rice flour
  • 1/2 c. arrowroot starch
  • 3/4 tsp. xanthan gum
  • 1/3 c. grapeseed oil
  • 1/3 c. maple sugar (or can use coconut sugar, date sugar, or lastly brown sugar just has less nutritional value)
  • 2 Tbsp. baking powder
  • 1/4 tsp. salt (Clean Plates recommends sea salt)
  • 1 tsp. cinnamon
  • 1/2 tsp. fresh dried vanilla, or 1 tsp. liquid vanilla
  • 1/4 tsp. ground cloves
  • 1/2 c. chopped pecans (optional)
  • 1/3 c. maple syrup (for brushing on top of scones)


  1. Preheat oven to 400°F. 
  2. Whisk together sweet potato, rice milk and lemon juice (if using liquid vanilla, add here).
  3. In a separate bowl, combine all flours, starch, xanthan gum, maple sugar, baking powder, salt, cinnamon, vanilla and cloves (and pecans if you choose); whisk out lumps. 
  4. Add the wet ingredients to the dry and combine with a wooden spoon.
  5. On a cookie sheet covered in parchment paper, drop batter in tablespoons. Place in oven for about 15 to 17 minutes (look for firm texture and/or slightly browned bottoms). 
  6. After about 11 minutes, or when tops of scones get a bit firm, brush maple syrup over top and then continue to bake.