These comforting gluten-free sweet potato scones are not only delicious, but healthy too! The sweet potato gives them a beautiful orange colour and makes them really moist.
- 2 sweet potatoes, weighing at least 400g (13oz)
- 40ml (1 1/2fl oz) maple syrup
- 1 egg, beaten
- 200g (7oz) gluten-free flour, plus extra for rolling
- 50g (2oz) ground almonds
- 25g (1oz) caster sugar
- 1/2 tsp gluten-free baking powder
- ¼ tsp xanthan gum
- ½ tsp sea salt
- pinch of ground nutmeg
- ½ tsp ground cinnamon
- 60g unsalted butter
- Preheat oven to gas 6, 200°C, fan 180°C. Line a baking sheet with parchment paper.
- Wrap the sweet potatoes in tin foil and place in the oven for about one hour (depending on their size) or until completely cooked through. Remove from the oven, discard the foil and cut the potatoes in half lengthways. Leave to cool. Once completely cold, scoop out 250g (8oz) of the soft flesh leaving the skin behind. Add to a food processor with the maple syrup and purée until smooth. Add in the egg and process for a few seconds, until just combined.
- In a bowl combine the flour, ground almonds, sugar, baking powder, xanthan gum, salt, nutmeg and cinnamon. Rub in the butter until it looks like breadcrumbs. Gradually add in the sweet potato mixture, stirring well to combine, until the dough is evenly moist and smooth, not wet or sticky. (You may not need all the sweet potato mixture.)
- Turn the dough out onto a lightly floured work surface and roll or pat out (with floured hands) to a thickness of 2.5cm (1in). Dip a 6cm (2 1/2in) plain or fluted pastry cutter into flour, then stamp out as many scones as possible. Gather the remaining dough, roll out to 2.5cm (1in) thickness again, and stamp out the remaining scones. Arrange on the baking tray and place in the centre of the oven.
- Bake for 12–15 minutes until risen and golden brown in colour.
- Remove to a wire rack and leave to cool a little, then serve warm with some salted butter. Store in an airtight container and consume within 2 days.