Sweet Potato Scones

Yesterday here in Dallas is was dreary and rainy.  That always makes me want to bake.  So I made you these Sweet Potato Scones.  Not only are they super delicious, they are vegan, gluten free and grain free!

sweet potato scones

Do you like to bake on rainy days?  I got the idea to make these scones from a reader.  Sometimes you guys have the best ideas!  I love all your suggestions and truly write them all down in my everenote.  I have a very long list now!

If you like baking in the rain, I highly recommend my flourless salted caramel cookies or my banana blueberry muffins.

Sweet Potato Scones

Sweet Potato Scones

Prep Time 5 min Cook Time 30 min Serves 8     adjust servings

Start your day with these healthy scones. The come with a boost of protein and fiber + a secret serving of veggies!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , grind the cashews into a powder. Add them to a bowl with the rest of the dry ingredients.
  3. In another bowl , mix the wet ingredients.
  4. Add dry to wet and mix until combined.
  5. Stir in the chocolate chips.
  6. Pour mixture into a parchment lined round pan. I used an 8 inch round cake pan .
  7. Bake for 30 minutes.
  8. Once cool, cut into pieces. You can serve immediately, or refrigerate for later.

by

Recipe Notes

This should last at least a week in the fridge. You may also be able to freeze it. Enjoy!


Healthy Sweet Potato Scones

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21 thoughts to “Sweet Potato Scones”

    1. Applesauce or more sweet potato may work. I haven't tried to say for sure, so I would love for you to report the results. :)
  1. These look amazing! I've had the biggest scone craving lately and these are perfect! (I could be blind but I don't see the sweet potato measurement listed?)
      1. should that be 1 1/2 cups? i would like to use almond flour as well but 1/2 cup seems quite a small amount compared to 1 1/2 cups cashews.
  2. Hi Melissa! Can't wait to try these I hate asking sub questions so I apologize in advance. I don't have chickpea four and I don't want to wait for it to come online. I have about every other kind of GF flour though...sorgum, quinoa, tapioca, arrowroot...which one of those might work best in your experience in place of bean flour?? We can't have nuts right now so my usual go to almond flour is out. Thank you so much!!

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