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Sweet Potato Scones

Kezia Hall
A grain, gluten, nut, dairy, sugar, egg free scones - AIP, GAPS, SCD & Paleo friendly.

Ingredients
  

  • 500 g cooked sweet potato
  • 5 tbsp coconut flour
  • 1.5 tbsp cinnamon
  • 1.5 tbsp ginger ground
  • pinch salt
  • tbsp arrow root powder
  • 1-2 tbsp honey according to taste
  • 3 tbsp scoops of coconut oil melted/liquid
  • 25 ml warm water - if required
  • GLAZE - optional
  • 2 tbsp scoop of coconut oil
  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • pinch salt

Instructions
 

  • Pre heat oven to 160c and line a tray with grease proof paper.
  • Place the potato in a food processor and add the spices, salt and blend until smooth.
  • Whilst running add the melted coconut oil, and other ingredients. If your variety of coconut flour dries out the mixture too much then add the warm water. In most cases this will not be required, but different brands of coconut flour vary in absorbency.
  • The mixture will still be quite wet, but grab a small handful and shape into a scone like shape - these will not rise in the oven so they will stay at whatever shape you put them in the oven as. You want to keep them relatively small to prevent then from being to doughy.
  • Place them on the tray and place in oven.
  • After about 45 mins in oven cover the scones with a sheet of foil to prevent them from catching and cook until they are firm and solid looking, but cook them for at least 1 hour.
  • To glaze melt all the ingredients on a double boiler and then remove from heat and whisk until it thickens and combines more, this will take 5-10 mins or so.
  • Then drizzle over the cool scones and leave to set in fridge.

Notes

For the glaze lemon also works wonderfully as would maple or ginger:)