These delicious treats are something special to look forward to with a hot cup of tea. Free of refined sugars and also gluten and dairy-free, they can be a guiltless indulgence. The maple glaze is also free of refined sugars, but delivers a complementary sweetness to the spicy scones that, in my mind, takes this recipe out of the realm of breakfast and into an afternoon snack or even a dessert.
They taste a lot like a little slice of pumpkin pie, as a scone.
I like to bake a few extra sweet potatoes, wrapped in foil, when I already have the oven fired up cooking something else. Then, I remove the skins and save the sweet potato “puree” for recipes such as this. If that’s just not in the cards for you, a can of pumpkin works great, too.
For the flour, I used Bob’s Red Mill 1:1 Gluten-free mix, because it is such a great go-to. However, oat flour would work great as well, especially if you are avoiding xanthan gum (which is found in the mix). To make your own oat flour, simply grind whole oats in your blender or food processor until they resemble fine flour.
The dough is a cinch to work with, and comes together easily in one bowl. Simply knead it a few times, then press it out on a lightly floured surface into a flat disk. Cut into 8 wedges. It’s really fast to make.
If you want an even richer scone, you can increase the coconut oil called for by another 1/4 c. This will also help them to keep if you need to store them for a few days. In a sealed container on the countertop is best.
Sweet Potato Scones with Maple Drizzle
1 c. gluten-free flour mix or oat flour
1/2 c. coconut sugar
1/4 c. coconut oil, melted
3/4 c. sweet potato puree or canned pumpkin
1 T. apple cider vinegar
1 t. cinnamon
1/2 t. ginger
1/2 t. baking soda
1/4 t. cloves
1/4 t. salt
1/8 t. cardamom
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine all of the ingredients and mix well. Knead the dough into a soft ball, then turn out onto a lightly floured surface. Press into a disk, approximately 1″ thick. Cut the dough into 8 equal wedges. Place on the parchment and bake for 20 min.
Remove the scones from the oven and allow them to cool. Meanwhile, whisk together:
1 T. creamy almond butter
1/2 T. arrowroot starch
1/2 T. maple syrup
1 1/2 t. water
Whisk until smooth. Drizzle over the scones. Serve immediately or let the scones set, undisturbed until the drizzle becomes firm, approximately 1-2 hrs.