A mix of gluten- free flours make these sweet potato scones so light and fluffy topped with a decadent glaze of maple syrup.
- 1/2 of 15-oz. can of sweet potato purée
- 3/4 c. rice milk or other milk (if rice milk, Clean Plates recommends unsweetened)
- 1 Tbsp. fresh lemon juice
- 1 1/2 c. almond flour
- 1/2 c. quinoa flour
- 1/2 c. brown rice flour
- 1/2 c. arrowroot starch
- 3/4 tsp. xanthan gum
- 1/3 c. grapeseed oil
- 1/3 c. maple sugar (or can use coconut sugar, date sugar, or lastly brown sugar just has less nutritional value)
- 2 Tbsp. baking powder
- 1/4 tsp. salt (Clean Plates recommends sea salt)
- 1 tsp. cinnamon
- 1/2 tsp. fresh dried vanilla, or 1 tsp. liquid vanilla
- 1/4 tsp. ground cloves
- 1/2 c. chopped pecans (optional)
- 1/3 c. maple syrup (for brushing on top of scones)
- Preheat oven to 400°F.
- Whisk together sweet potato, rice milk and lemon juice (if using liquid vanilla, add here).
- In a separate bowl, combine all flours, starch, xanthan gum, maple sugar, baking powder, salt, cinnamon, vanilla and cloves (and pecans if you choose); whisk out lumps.
- Add the wet ingredients to the dry and combine with a wooden spoon.
- On a cookie sheet covered in parchment paper, drop batter in tablespoons. Place in oven for about 15 to 17 minutes (look for firm texture and/or slightly browned bottoms).
- After about 11 minutes, or when tops of scones get a bit firm, brush maple syrup over top and then continue to bake.
In this recipe, we decided to use quinoa flour which is a wonderful fiber and wonderful grain—and almond flour because it is full of protein and fiber.