Deliciously Nutritious: Sweet Potato Scones

Why miss out on the pleasures of a delicious scone just because you’re gluten-free or dairy-free? I bring to you a gluten-free, casein-free sweet potato scones recipe that will not only satisfy your cravings but also keep your dietary restrictions in check.

These scones are as tasty as they are healthy, made with organic and unprocessed ingredients such as sweet potatoes, dried cranberries, and pecans. My recipe provides a foolproof way to bake perfectly tender and flaky scones that come with an irresistible nutty twist.

But that’s not all, my dear reader! These sweet potato scones are perfect for anyone who wants to add more fiber and vitamins to their diet without compromising on flavor. The tapioca starch and guar gum make these scones delicate and light on the inside while crispy and golden on the outside.

Whether you’re celiac, lactose intolerant or you simply want to follow a healthier lifestyle, these gluten-free, casein-free sweet potato scones are perfect for breakfast, afternoon snack or even dessert! Trust me; once you try them, you’ll never go back to the old-fashioned wheat-flour recipes. Get ready to whip up a batch of these heavenly scones and indulge in their goodness any time of day.

Why You’ll Love This Recipe

Gluten Free, Casein Free Sweet Potato Scones
Gluten Free, Casein Free Sweet Potato Scones

Folks, let me tell you about a recipe that is going to knock your socks off – Gluten-Free, Casein-Free Sweet Potato Scones Recipe! You might be wondering, “why sweet potato scones, of all things?” Well, let me tell you why you’ll love this recipe.

Firstly, these scones are gluten-free, meaning they’re made without wheat or any other grains that contain gluten. Not only is this great news for those with celiac disease or gluten sensitivities, but it’s also a great way to introduce new flavors and textures into your diet. Let’s face it; eating the same food over and over again can get pretty boring.

Secondly, these scones are dairy-free. No butter, cream or milk in this recipe. Instead, we’re using sweet potatoes to give both moisture and flavor to the scones. So if you’re lactose intolerant or vegan, go ahead and indulge in these tasty treats without worrying about any dietary restrictions.

Thirdly, the combination of the warm flavors of cinnamon and nutty pecans along with the tartness of dried cranberries makes for a unique and delicious scone flavor. Not to mention the added health benefits – pecans are an excellent source of healthy fats while cranberries are loaded with antioxidants and vitamin C.

Lastly, preparing these scones is so easy that even someone like me who has two left hands in the kitchen can whip them up quickly. They require just a few simple ingredients and no complicated kitchen gadgets. You won’t have to spend hours in the kitchen slaving away over these- they can be prepped and baked in under 30 minutes!

So there you have it folks- four reasons why you’ll love our Gluten-Free, Casein-Free Sweet Potato Scones Recipe! Give them a try; I promise you won’t regret it.

Ingredient List

 These gluten-free sweet potato scones are a perfect addition to your breakfast table!
These gluten-free sweet potato scones are a perfect addition to your breakfast table!

Here are the ingredients you’ll need to whip up a batch of these amazing gluten-free, casein-free sweet potato scones:

  • 2 cups of gluten-free flour blend: make sure it includes a binding agent such as guar gum or tapioca starch
  • 1/2 cup of almond flour: for a paleo-friendly option
  • 1/4 cup of brown sugar and 3/4 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of canola oil: you can also use coconut oil
  • 1 large egg
  • 1 1/4 cups of sweet potato puree: about one large sweet potato baked until soft and mashed
  • 1/4 cup of coconut milk
  • 1/2 cup of dried cranberries
  • 1/2 cup of chopped pecans

Make sure to use fresh and high-quality ingredients in order to achieve the best possible taste and nutrients from these scones.

The Recipe How-To

 Scones so good, you won't even believe they're dairy-free!
Scones so good, you won’t even believe they’re dairy-free!

Now comes the fun part, let’s get into the recipe how-to. Get ready to fill your kitchen with the warm, tantalizing aroma of freshly baked sweet potato scones.


  • 1 cup mashed sweet potatoes
  • 2 cups gluten-free flour (use a blend of tapioca starch, almond flour and coconut flour)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • ¼ cup dried cranberries
  • ¼ cup pecan pieces
  • 1/3 cup canola oil
  • ½ cup dairy-free milk
  • 1 egg


  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine flour, baking powder, cinnamon, sugar, cranberries and pecans.
  3. Mix well until all the ingredients are fully integrated.
  4. Add in the mashed sweet potatoes, canola oil, milk and egg.
  5. Use a wooden spoon or electric mixer at low speed to blend until everything is mixed entirely.
  6. The resulting dough should be sticky but firm enough that it doesn’t fall apart.
  7. Dust a flat surface with some additional gluten-free flour.
  8. Turn out the dough onto the dusted surface and press down onto it gently.
  9. Form it into a disc around an inch in thickness.
  10. Cut the disc into evenly sized triangles or wedges using a sharp knife.
  11. Place the triangles onto a non-stick baking tray or line a regular baking tray with parchment paper if you have one available.
  12. Space them out so that there are around half an inch in between each triangle to allow room for spreading.
  13. Bake for approximately 20-25 minutes until golden brown on top checking regularly after the first 18 minutes to avoid burning.
  14. Remove from oven, allow them to cool down for a few minutes before serving.

Enjoy these gluten-free, dairy-free sweet potato scones as a breakfast treat or snack!

Substitutions and Variations

 Say goodbye to traditional scones and get ready to be wowed by this gluten-free version.
Say goodbye to traditional scones and get ready to be wowed by this gluten-free version.

Folks, I won’t lie to you – this gluten-free sweet potato scones recipe is already a winner. But let me tell you something, it’s even more of a winner because there are numerous ways you can switch things up based on your preference and still end up with scrumptious scones.

First of all, let’s address the nuts and dried cranberries. If you don’t fancy them, feel free to substitute them with other types of nuts or dried fruits. For example, instead of pecans, you could use almonds, walnuts or even hazelnuts. And if dried cranberries aren’t your thing, go for raisins, chopped get the idea.

Now moving onto flour. The recipe calls for a gluten-free flour blend including tapioca starch and guar gum. However, if you don’t have these ingredients on hand or simply prefer different types of flour, don’t fret. You can use almond flour or coconut flour to make the scones paleo-friendly and nut-dairy free. Alternatively, feel free to use regular self-raising flour if gluten isn’t an issue for you!

In terms of egg substitutions, flax-eggs have been found to work well in this recipe so give that a try if need be. You could also replace the canola oil with coconut oil for an added tropical essence.

Lastly, let’s talk sweeteners. Instead of sugar and maple syrup mixed together to sweeten these tasty treats up, try using light brown sugar or honey as substitutes.

The beauty of cooking is that it’s about experimenting and making things work for you – so go ahead and get creative!

Serving and Pairing

 These little treats are packed with flavor and healthy ingredients like sweet potato and almond flour.
These little treats are packed with flavor and healthy ingredients like sweet potato and almond flour.

Now, for my favorite part – serving and pairing these scrumptious gluten-free, casein-free sweet potato scones! They are perfect for breakfast, brunch, or an afternoon snack. The sweetness of the sweet potato puree blended with the crunchiness of pecans and tartness of cranberries make this scone recipe one to cherish.

For a classic scone experience, spread a dollop of butter or your favorite dairy-free substitute on the warm scones. Drizzle a bit of maple syrup for added flavor and sweetness. You can also serve them with a side of fresh berries or fruit jam.

If you want to elevate the scone experience, pair them with a nice cup of Earl Grey tea, hot cocoa, or even a latte made with coconut milk or almond milk. These sweet potato scones are versatile enough to be enjoyed with both sweet and savory spreads. Some of my personal favorites include hummus or baba ganoush.

These scones also make an excellent snack when you’re on the go. Grab one for your mid-day work break or for your next outdoor excursion. You won’t regret it!

In conclusion, these gluten-free, casein-free sweet potato scones are perfect for any occasion or craving. Serve them up warm and enjoy their delicious flavors solo or paired with your favorite spread and drink. Make sure to save some for later because they’re sure to go quick!

Make-Ahead, Storing and Reheating

 Enjoy a guilt-free scone experience with this gluten-free and dairy-free recipe.
Enjoy a guilt-free scone experience with this gluten-free and dairy-free recipe.

Now that you’ve made these scrumptious sweet potato scones, you may be wondering how to store and reheat them for later. No need to fret, I’ve got you covered!

To make-ahead, prepare the scone dough and shape into rounds as instructed in the recipe. Place the rounds on a baking tray lined with parchment paper and freeze. Once frozen, transfer to a plastic bag and keep in the freezer for up to 1 month. When ready to bake, remove the desired number of scone rounds from the freezer, place on a lined baking tray and let thaw for 10-15 minutes before continuing with the baking instructions.

For storing baked scones, allow them to cool completely before wrapping individually with plastic wrap or storing in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to 1 week.

To reheat baked scones, simply pop them in a toaster oven or preheated oven at 350°F (180°C) for about 5-10 minutes or until they are warm all the way through. Alternatively, you can microwave them for about 30 seconds to 1 minute on high power.

With these make-ahead, storing and reheating tips, you’ll be able to enjoy these delicious gluten-free and dairy-free sweet potato scones anytime you want!

Tips for Perfect Results

 Crumbly, aromatic and full of wholesome ingredients, these sweet potato scones are simply irresistible.
Crumbly, aromatic and full of wholesome ingredients, these sweet potato scones are simply irresistible.

When it comes to baking gluten-free and dairy-free treats, there is one major thing to keep in mind: they require a different approach. While traditional recipes use gluten and dairy to create elasticity and creaminess, in this recipe we have to rely on other ingredients to achieve similar results.

Here are some tips that will help you make perfect sweet potato scones every time:

1. Use a good quality gluten-free blend

It all starts with the flour blend. In this recipe, we use tapioca starch, almond flour, and gluten-free self-raising flour blend. Make sure you choose a good brand that offers consistent results.

2. Balance wet and dry ingredients

When mixing the wet and dry ingredients together, be sure to slowly add the wet mixture to the dry mixture while stirring with a wooden spoon or rubber spatula. This will allow you to control the amount of moisture in the mix.

3. Do not overwork the dough

Overworking the dough can easily happen when making scones. It’s important to handle it as little as possible. Mix only until everything is just combined.

4. Chill the dough

After mixing, place the dough in the fridge for 15-20 minutes before shaping your scones. Chilling helps the gluten-free flour bind properly, giving your scones a better texture and shape.

5. Choose your own adventure

Don’t be afraid to experiment with different ingredients! Try adding in chopped pecans or swapping out dried cranberries for raisins. You could also mix up the spices by adding ginger or nutmeg for an extra kick.

These simple tips will ensure that your sweet potato scones come out perfectly every time. Enjoy!

Bottom Line

Well, there you have it folks, my gluten-free and casein-free sweet potato scones recipe. I hope that after reading this article, you feel inspired to try out this delicious recipe yourself.

As a nutritionist and food blogger, I am passionate about creating recipes that not only taste good but also nourish our bodies. This scone recipe is a true embodiment of health and flavor.

With its perfect blend of tapioca starch, gluten-free flour blend, and guar gum, these scones are guaranteed to come out light and fluffy every time. Add the sweetness of dried cranberries, crunchiness of pecans and maple syrup, and the earthiness of sweet potatoes to create something truly amazing.

Don’t be afraid to get creative with this recipe too! Switch out some of the ingredients or add your favorite toppings. Just let your imagination run wild!

In conclusion, I encourage you to give this recipe a go – whether you’re living gluten-free or not. It will leave you feeling satisfied and happy with every bite!

Gluten Free, Casein Free Sweet Potato Scones

Gluten Free, Casein Free Sweet Potato Scones Recipe

Sweet, seasonal, satisfying.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine Gluten-free
Servings 24 scones
Calories 450.4 kcal


  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 3 eggs, lightly beaten
  • 40 ounces sweet potatoes, drained and mashed
  • 4 cups brown rice flour
  • 2 cups tapioca starch
  • 3 teaspoons guar gum
  • 2 tablespoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 cup dried cranberries
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pecans, finely chopped


  • Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine.
  • In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside.
  • Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
  • Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
  • Drop by heaping tablespoonfuls onto prepared pans about 1" apart. Bake at 425* F for 15 minutes or until golden and set. Serve warm or cool on a wire rack.

Add Your Own Notes


Serving: 199gCalories: 450.4kcalCarbohydrates: 79.1gProtein: 7.6gFat: 12.6gSaturated Fat: 2.6gCholesterol: 46.5mgSodium: 256.6mgFiber: 6.8gSugar: 21.3g
Keyword < 30 Mins, Breads, Breakfast, Free Of...
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