A warm, healthy breakfast treat that celebrates fall. Gluten-free, egg-free, dairy-free and sugar free.
Warm cinnamon and nutmeg spices pair with delicious cooked sweet potato.
Although these scones are vegan, they would be delicious slathered with ghee or grass-fed butter. Also, almond butter, apple butter or even peanut butter.
1 lb cooked sweet potato, or canned (about 3/4 c.)
1/2 c. gluten-free flour blend
1/2 c. sorghum flour
1/2 t. baking soda
2 t. baking powder
1 1/2 t. cinnamon
1/4 t. nutmeg
3/4 t. salt
1/2 c. nondairy yogurt or plain yogurt
1/3 c. raisins
Heat the oven to 400 degrees and line a baking sheet with parchment paper.
Mix all of the wet ingredients and then fold in the dry. Mix until a soft dough forms. Place 1/3 c. mounds of batter onto the baking sheet. Bake for 15-20 min.