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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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.

Enjoy!

Print Recipe

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 mins

Cook Time18 minutes mins

Total Time28 minutes mins

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

Ingredients

• 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

Instructions

• 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.

Notes

** 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.

 

Nutrition

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