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 sween 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.
Paleo Sweet Potato Scones
Start to Finish: 40 minutes
- 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
- 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.
- 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.
- 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.
- Refrigerate or freeze scones for about 1 hour to give them better shape and texture.
- 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.
- 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.)
- Remove scones from the oven and cool on a perforated tray or cookie rack.
- 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.
- 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.)
Makes: Serves 8
Nutritional Information (Per Serving):
- Calories: 510
- Fat: 43g
- Saturated Fat: 21g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 430mg
- Carbs: 32g
- Fiber: 6g
- Sugar: 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.
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