Paleo Sweet Potato Scones

Sweet potato scones recipe & content provided by Chef Vanessa Musi

Sweet potato scones are a timeless way to enjoy this starchy, nutrient-packed vegetable year-round. This recipe enhances their natural sweetness with cozy fall flavors — perfect to enjoy as the weather cools down.

Related: Gluten-Free Pumpkin Spice Doughnuts

These sweet potato scones have a crisp crust, yet stay moist on the inside. With added flavor from pumpkin pie spice and a sweet maple glaze, they are bursting with sweet, spicy taste. Without these add-ins, the base is so versatile and easy to combine with other paleo additions like chopped nuts, chocolate chunks, or orange zest.

I recommend reading this recipe thoroughly before making your sweet potato scones — you’ll need a food processor and time to chill your dough. Once these beautiful scones bake up, serve them with paleo-friendly treats like dirty chai frappes, pumpkin spice shakes, or savory bone broth.

Paleo Sweet Potato Scones

Start to Finish: 40 minutes

Scone ingredients:

• 1 1/2 cups (165 grams) blanched almond flour
• 1/2 cup (53 grams) coconut flour
• 1/2 cup (65 grams) arrowroot flour
• 1/3 cup (70 grams) monk fruit sweetened erythritol, such as Lakanto
• 1/2 cup (112 grams) grass-fed ghee, frozen
• 1/2 cup mashed sweet potato
• 1/3 cup coconut cream
• 2 tablespoons collagen peptides
• 1 tablespoon paleo baking powder (at high altitude use half)
• 1 teaspoon ground ceylon cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon fine sea salt

Maple glaze ingredients:

• 1 cup powdered coconut milk with no fillers or additives
• 2 tablespoons almond or coconut milk
• Pinch sea salt
• Pinch of ground vanilla bean
• 1/4 teaspoon high-quality maple extract
• 1/3 cup raw pecan halves, chopped, to garnish

Instructions:

1. In a food processor, gently blend flours, sweetener, baking powder, salt, spices, and collagen. Add ghee and mix until mixture is crumbly and lentil-sized fat pieces form.
2. Add mixture to a large mixing bowl. Add coconut cream and sweet potato, and combine until just mixed. Dough will be slightly crumbly — don’t over mix.
3. Place the dough onto a surface lined with parchment or a silicone liner. Form into a round ball, then press down to form a 2-inch high round circle. Cut into 8 slices and shape into scones.
4. Refrigerate or freeze scones for about 1 hour to give them better shape and texture.
5. Preheat oven to 350 degrees. Line a baking tray with parchment paper or a silicone lining. Place scones on the tray and bake for 10 minutes, or until golden brown.
6. Lower the oven temperature to 340 degrees and continue baking scones until crunchy on the surface and moist inside. (Time will depend on your oven and scone thickness.)
7. Remove scones from the oven and cool on a perforated tray or cookie rack.
8. Prepare maple glaze. Sift coconut milk powder into a bowl, then add remaining ingredients and whisk together. Add more milk only if needed — the mixture should be thick.
9. Top scones with glaze and pecans. Store at room temperature for up to two days. (You can also freeze raw scone dough to bake later — do not thaw, but instead add more cook time.)

Serves: 8

Nutritional Information (Per Serving):

• Calories: 510
• Total Fat: 43g
• Saturated Fat: 21g
• Trans fat: 0g
• Cholesterol: 30mg
• Sodium: 430mg
• Total Carbs: 32g
• Dietary Fiber: 6g
• Sugars: 5g
• Sugar Alcohols: 8g
• Net Carbs: 18g
• Protein: 10g
• Vitamin A: 60%
• Vitamin C: 4%
• Calcium: 15%
• Iron: 10%

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.