I love a good scone. But the flour and butter is challenging for me. Enter these naturally sweetened Sweet Potato Scones. Roasted sweet potato and a touch of coconut sugar keeps these very naturally sweet. Oat and teff flour create lift and vegan butter brings a buttery hold.
Mix and match add-ins like pecans and dark chopped chocolate. I slathered them in additional butter while warm. Oooh yaaa.
Gluten Free, Vegan Sweet Potato Scones
1/2 roasted sweet potato
1/4 cup coconut sugar
1/2 tsp ground cinnamon
two pinches of salt
1/2 tbls baking powder
1/2 cup teff flour
1/2 cup oat flour
2 tbls vegan butter Mykonos.
Add-ins: pecans & mini chocolate chips.
Mash the sweet potato with the coconut sugar, cinnamon and salt.
Whisk together the baking powder, teff and oat flour. Chop the butter into little cubes. Use your hands or a pastry cutter to cut the butter into the flour.
Mix in the sweet potato mash and any add-in’s, kneading the dough until it’s well blended.
Pat the dough about 1 inch thick onto a sheet pan. Cut the dough into 8 triangles, pull them apart so they aren’t touching. Sprinkle with coconut sugar if desired.
Bake 20 minutes @ 350 degrees. Remove from oven and let cool slightly.