Credit where credit’s due – the inspiration from today’s post came from Paleo Parents’ wonderful new cookbook, Beyond Bacon.
That contains a recipe for sweet potato drop biscuits which looks heavenly.
But I wanted something a bit different. Something sweet, something that used up my vast stockpile of coconut flour and something that would taste amazing spread with butter and washed down with a cup of coffee.
(I have such simple dreams)
These came out as very moist scones with a hint of sweetness. The cinnamon isn’t overpowering but you know it’s there.
Be warned though, this scone doesn’t rise that much because it’s not made with conventional flours. That’s the price you pay for loading it up with nutritious, healthy ingredients rather than using horribly processed additives and modern industrial baking techniques.
Sweet Potato Cinnamon Scones (makes 6)
- 5 oz or 1 cup sweet potato, peeled and diced
- 1/2 cup coconut flour
- 1/2 cup butter, melted
- 3 large eggs
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 tbsps honey
- Put the sweet potato in a pot of boiling water and simmer for 10-15 minutes until soft. Set aside to cool completely.
- Using a food processor, blend the sweet potato with the butter until it is a smooth puree. Beat in the eggs, stir in the honey.
- Sieve the coconut flour, baking soda and cinnamon into the sweet potato. Stir until it comes together as a thick batter.
- Spoon about a tbsp’s worth onto a greased or lined baking tray and repeat until mixture is all used up (I got six scones). Be sure to leave some room between each as they do spread.
- Bake at 350 for 20 minutes til firm. Let cool before cutting and serving.
Like this? You might also like:
This post was also shared at Party Wave Wednesday