Sweet Potato Scones
November 20, 2015 by Rebecca Ryan (1 Comment)
This sweet potato scones recipe is so scrumptiously simple while, at the same time, wholesome, low in sugar, high in fiber, nut free and vegan! Shall I continue?! I had a number of sweet potatoes staring at me on my counter when another few showed up in my CSA box. I wanted to come up with something creative for these orange gems and the idea for a sweet potato scone came to mind. In the past I have made sweet potato muffins and other scones containing fruit like my whole wheat plum scones but I thought, why not try something a little different? Similar to pumpkin, the sweet potato flesh adds a nice fall flavor and enhances the nutritional value of any recipe. The sweet potato is basically a nutrional powerhouse that may help maintain blood sugar levels, contain high amounts antioxidants (great for skin and the immune system) and also contain a substantial amount of Vitamin A (important for vision and immune system support). As we enter the winter months, it is a good idea to incorporate nutrient-rich foods in order to keep our immune systems strong.
Getting back to the recipe, I was unsure of the type of flour(s) I had in storage and found a bag of spelt flour in my freezer that had never been opened. (Yes, I store all flours in my refrigerator and/or freezer to preserve freshness and prolong shelf life.) Spelt flour? What is that you ask? Spelt is an ancient grain and, although it is in the same family as wheat, its makeup actually make its nutrients more readily available when digesting. It also contains more protein than wheat and may be more tolerable to those with wheat sensitivites. (For more info on spelt, click here.) Baking with spelt results in a lighter product than whole wheat flour and I could tell this was true when I took the first bite! I had never really baked with spelt flour before (hence the unopened bag in the freezer) but was thorougly impressed with the results. Spelt flour can be found in most supermarkets these days amongt the other flours. You can also find other spelt products like spelt breads in the freezer section.
This recipe is truly so simple and great for those looking for a nut free option. I added some pecans for a little crunch but they can certainly be omitted in order to keep the recipe nut free. These scones would be great for a Thanksgiving brunch or anytime you have a sweet potato surplus!
- 2 cups organic whole spelt flour
- 1 tablespoon baking powder
- 1 large or 2 medium sweet potatoes (approx. 1 cup mashed sweet potato)
- ⅓ cup organic unrefined coconut oil, melted
- 2 tablespoons pure, good quality maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon salt (kosher or sea salt)
- 2 tablespoons warm water
- ½ cup chopped pecans, optional
- Preheat oven to 400 degrees
- Pierce sweet potato a few times with a fork and wrap in foil. Bake in oven for at least 1 hour. A knife should pierce through potatoe easily when it's done. Let cool slightly, cut in half, remove skin and mash. (You could always do this step the day before.)
- Bring oven heat down to 350 degrees.
- Place dry ingredients in a bowl. In a separate bowl. Mix the mashed sweet potato, coconut oil, vanilla and maple syrup. Combine the wet ingredients with the dry.
- Add about 1-2 tablespoons of warm water. You want the dough to be moist but not too wet or runny.
- Add nuts now, if using.
- Scoop dough onto a parchment lined baking tray. Use a ⅓ measuring cup for large scones or a ¼ measuring cup for smaller scones.
- Bake in a 350 degree preheated oven for about 20 minutes. Make sure a toothpick comes out clean from the center of a scone before removing them from the oven.