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Sweet Potato Scones

January 31, 2016

A mix of gluten- free flours make these sweet potato scones so light and fluffy topped with a decadent glaze of maple syrup. 

Sweet Potato Scones




15 min


30 min


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)


Preheat oven to 400°F. 

Whisk together sweet potato, rice milk and lemon juice (if using liquid vanilla, add here).

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. 

Add the wet ingredients to the dry and combine with a wooden spoon.

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). 

After about 11 minutes, or when tops of scones get a bit firm, brush maple syrup over top and then continue to bake.

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