I could eat sweet potatoes every day — and so could my son. We love them for their flavor and nutrition, especially when roasted. Roasting concentrates their natural sugars and deepens the taste, which is why I prefer it to boiling. When I roast a pan of sweet potatoes I often make an extra one so I have mashed sweet potato on hand to add to waffles, pancakes, muffins, quick breads, cakes or, as here, scones.
These sweet potato scones began as an experiment. My son took the first bite and immediately planned to eat the whole pan. The technique of pressing the dough together with a cinnamon-sugar layer creates a lovely cinnamon ribbon through the scones that makes them special.
What is the secret to making good scones?
Good scones have a bit of crispness on the outside and a tender, crumbly interior. They should not be overly sweet and typically contain less butter than American-style biscuits. The most important factors are the ingredients and the way you handle the dough: keep butter cold, don’t overwork the dough, and use a light hand when shaping.
How to make gluten free sweet potato scones
Start by combining the dry ingredients in a large bowl: the gluten-free flour blend, baking powder, brown sugar, salt and the spices (nutmeg, allspice, ginger). Whisk thoroughly so the leavening and spices are evenly distributed.
Use frozen butter for the best texture. I grate the frozen butter with a box grater so it breaks into small, pea-sized bits. Coat each piece in the flour mixture quickly — keeping the butter cold is essential for flaky, risen scones.
Fold in the mashed sweet potato; the potato should disperse into small bits and look fairly dry once mixed in. Add the chopped pecans and stir them through. At this point, place the bowl in the freezer to keep the butter cold while you prepare the wet ingredients.
Beat the egg and extra yolk in a small bowl until frothy. Add maple syrup and non-dairy milk, whisking until the mixture is smooth and uniform.
Remove the flour mixture from the freezer and add about half of the liquid. Gently work the dough together with your hands or a spatula, then add more liquid as needed. Add slowly — humidity and flour blends vary, so stop when the dough just holds together and looks shaggy. If you have liquid left over, save it for brushing later.
Lightly flour a work surface with about a tablespoon of gluten-free flour. Divide the dough into three even pieces. Flatten the first piece into an 8-inch disk and sprinkle half of the cinnamon-sugar on top. Repeat with the second disk and remaining cinnamon-sugar, then cover with the final dough piece and press the layers together into an 8-inch round. This creates the cinnamon swirl through the scones.
Transfer the dough circle to a parchment-lined baking sheet and cut into wedges, or use a biscuit cutter before placing them on the sheet. Refrigerate the prepared scones for at least 30 minutes. Chilling allows the gluten-free flour to hydrate and helps prevent a gritty texture, while keeping the butter cold for a better rise.
When ready to bake, brush the tops only with the reserved egg mixture (or a little milk if you have none left). Avoid brushing the sides, which can inhibit rise. Bake the scones in a preheated 425°F oven for about 20–22 minutes, until golden and cooked through.
Should I put egg in my scones?
Yes. Egg contributes to a soft, crumbly interior and helps control gluten development. Even with gluten-free flour, many blends include xanthan gum to mimic gluten’s stretch. For scones, you want tenderness and crumble rather than elasticity, so the egg is helpful.
How do you get scones to rise and be fluffy?
Three main elements create rise and fluffiness:
First, baking powder provides lift. As a double-acting leavening agent, it begins reacting when it meets liquid and reacts again in the oven heat. Second, very cold butter creates steam pockets as it melts in the oven, which helps leaven the scones. Third, gentle handling preserves the air bubbles created by the baking powder — pat the dough into shape rather than rolling aggressively.
Recipe
Gluten Free Sweet Potato Cinnamon Swirl Scones
Ingredients
For the scones
- 2 Cup Gluten Free 1-to-1 Flour Blend (I use Bob’s Red Mill)
- 4 teaspoon Baking Powder
- 3 Tablespoon Light Brown Sugar
- ½ teaspoon Salt
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Allspice
- ⅛ teaspoon Ginger
- 6 Tablespoon Vegan Butter (frozen)
- ¾ Cup Sweet Potatoes (mashed)
- ½ Cup Pecans (roughly chopped)
- 3 Tablespoon Maple Syrup
- 1 Large Egg + 1 Egg Yolk
- ¼ Cup Non-Dairy Milk
For the cinnamon swirl
- 2 Tablespoon Light Brown Sugar
- 2 teaspoon Cinnamon
Instructions
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In a large bowl, whisk together the flour blend, baking powder, 3 tablespoons brown sugar, salt, nutmeg, allspice and ginger.
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Grate frozen butter into the flour mixture. Work quickly and mix until the butter pieces are coated and about pea-size. Break apart any large clumps.
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Stir in the mashed sweet potato until absorbed, then add pecans and mix.
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Place the bowl in the freezer while you prepare the liquid to keep the butter cold.
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Whisk the egg and egg yolk until frothy, then add maple syrup and non-dairy milk and whisk until smooth.
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Remove the flour mixture from the freezer. Add half the liquid and gently begin to bring the dough together, then add more as needed until the dough just holds together and is shaggy. Save any leftover liquid.
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Mix 2 tablespoons brown sugar with 2 teaspoons cinnamon for the swirl.
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Lightly flour your surface and divide the dough into three pieces. Pat the first piece into an 8-inch disk, sprinkle with half the cinnamon sugar, top with the second piece and repeat. Cover with the final piece and press into a round.
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Transfer to a parchment-lined baking sheet, cut into wedges (or use a cutter), and chill in the refrigerator for 30 minutes.
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Preheat the oven to 425°F (220°C).
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Brush the tops only with the reserved egg mixture or a little milk, being careful not to wet the sides.
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Bake for 20–22 minutes or until golden and set. Cool slightly before serving.