Sweet Potato Scones (AIP, Paleo)

Sweet Potato Scones (AIP, Paleo)

Makes: 4 scones

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Prep time:

Cook time:

  • 1/2 cup cooked Japanese sweet potato (without skin)
  • 1/4 cup + 2 tbsp maple syrup
  • 2 tbsp coconut butter
  • 1/4 coconut oil
  • 2 tbsp water
  • 1/2 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3/4 cup coconut flour
  • 1/2 cup tapioca starch
  • 2 tbsp coconut butter
  • 1 tbsp maple syrup
  • 1 tbsp coconut milk
  • Instructions:
    1. Preheat oven to 350F.
    2. In a microwave safe bowl, add sweet potato, maple syrup, coconut butter, coconut oil, and water. Warm up for 30 seconds, until coconut butter softens.
    3. Add vanilla, cinnamon, and salt to bowl and mix.
    4. Add coconut flour and tapioca starch and mix into dough.
    5. Line a baking sheet with parchment paper.
    6. Place the dough ball onto the baking sheet and flatten out into a 1" inch tall disc. Refrigerate for 10 minutes, to firm up.
    7. Cut the disc into an even 4 traingles and seperate the traingles carefully from one another.
    8. Bake for 25 minutes, or until edges begin to brown. Set aside and allow to cool.
    9. Prepare glaze by warming coconut butter in the microwave until slightly soft. Whisk in maple syrup and coconut milk.
    10. Glaze the scones just before serving.
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