healthy low-fat sweet potato scones gluten-free and vegan
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Easy Sweet Potato Scones With Blueberries

Easy sweet potato scones with blueberries are gluten-free, plant-based, and made with less fat than most scones. Even though these scones are on the healthier side, they are still tender and sweet, with a juicy blueberry in every bite.

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healthy sweet potato scones with blueberries. gluten-free and vegan

These scones can be served with a light glaze drizzle or plain; either way, they are irresistible.

Sweet potatoes are considered a fiber-rich superfood, and I use them in baking all the time, any time of the year. The potatoes can be canned, or you can bake a raw potato and scoop out the center once it has cooled.

This is how to bake a raw sweet potato:

  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with parchment paper.
  • Clean and dry the sweet potato and pierce the potato a few times with a fork.
  • Bake for 45 minutes or until fork tender.
  • Let cool, then scoop out the potato and mash before measuring.

Eating sweet potatoes will provide you with the following nutrients:

  •  Vitamins A, B6, C, and D
  • Potassium
  • Iron
  • Magnesium

To Make These Easy Sweet Potato Scones with Blueberries, You Will Need These Ingredients:

  • Oat flour ~ certified gluten-free if needed
  • Brown sugar
  • Baking powder ~ corn-free if needed
  • Pumpkin spice ~ optional homemade version
  • Sweet potato puree ~ Use a pre-baked potato or canned puree
  • Salted butter ~ cold
  • Milk or non-dairy substitute: I used Macadamia milk
  • Blueberries or raspberries
  • Walnuts ~ finely chopped
  • Optional powdered sugar icing or drizzle.

Store in an airtight container for about 3 days. Freeze for longer storage.

sweet potato scones with blueberries


Sweet Potato Scones with Blueberries

Delicious tender scones that are healthier with less fat. Oats and blueberries add healthy fiber to these allergy-friendly scones.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, Brunch, Snacks
Cuisine: Gluten-Free
Keyword: dairy-free scones, gluten-free scones, healthy scones, sweet potato scones
Servings: 3 Scones
Calories: 333kcal
Author: Mary Krick


  • 2/3 cup plus 2 Tbsp Oat flour ~ gluten-free if needed
  • 1/4 cup Brown sugar
  • 1/2 tsp Baking powder ~ corn-free if needed
  • 1/2 tsp Pumpkin spice ~ optional homemade version
  • 1/4 cup Sweet potato puree Canned sweet potato is fine but not pie filling.
  • 2 Tbsp Salted butter ~ cold
  • 1 Tbsp Milk or non-dairy substitute
  • 3/4 cup Blueberries or raspberries ~ I prefer to use fresh when in season
  • 2 Tbsp Walnuts ~ finely chopped optional


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • In a mixing bowl add oat flour, brown sugar, baking powder, and pumpkin spice. Stir well.
  • Cut cold butter into the flour mixture.
  • Stir in the sweet potato puree and milk. When it is combined carefully fold in blueberries and optional nuts.
  • Divide the dough into 3 sections and form mounds onto the parchment lined baking sheet.
  • Bake for 18 minutes.
  • Enjoy while warm or at room temperature
  • Store in an airtight container for about 3 days.


** To make powdered sugar icing or drizzle, add these three ingredients together in a bowl:
  1. 1 cup of sifted powdered sugar
  2. 1/4 tsp vanilla extract
  3. 1 tbsp milk, regular or non-dairy
Add more milk as necessary to get the desired consistency. This will make about 1/2 cup of icing.


Serving: 1Scone | Calories: 333kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 302mg | Fiber: 4g | Sugar: 24g | Vitamin A: 4747IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg

easy sweet potato and blueberry scones ~ gluten-free and vegan

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