Sweet Potato Scones

By OhApril

These scones are vegan, dairy free, gluten free, and soy free - but NOT taste free!
Sweet potatoes are packed with beta carotene, B vitamins, vitamin D, potassium, & a great source of magnesium. These scones also have quinoa flour & almond flour which adds fiber & protein. This recipeis super easy to make, so eat up and know when you are eating these scones you are doing something beneficial for your body and mind.

Ingredients

• 1 1/2 cup almond flour
• 1/2 cup quinoa flour
• 1/2 cup arrowroot starch
• 1/2 cup brown rice flour
• 1/3 cup grape seed oil
• 1/3 cup maple sugar (or can use coconut sugar, date sugar, or lastly brown sugar just has less nutritional value)
• 3/4 cup rice milk (or milk of choice)
• 1 tbls fresh lemon juice
• 3/4 tsp xanthan gum
• 2 tbls baking powder
• 1/4 tsp salt
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1/2 tsp fresh dried vanilla, or 1 tsp liquid vanilla
• 1/2 of 15 oz can of sweet potato puree
• 1/2 cup chopped pecans (optional)
• 1/3 cup maple syrup (for brushing on top of scones)
• One baking sheet lined with parchment paper

Details

Servings 1
Preparation time 5mins
Cooking time 20mins
Adapted from jennifersway.org

Preparation

Step 1

Preheat oven to 400*, bake 15-17 minutes

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

2. In a separate bowl combine all flours, xanthan gum, maple sugar, baking powder, salt, cinnamon, vanilla and cloves (and pecans if choose), whisk out lumps.

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

5. Place in oven for about 15 to 17 minutes (want 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. ENJOY!!

Recipe by Jennifer Esposito via JennifersWay.org