Sweet potato blueberry scones

Sweet Potato Blueberry Scones

Recipe by: Maria (@marzipan.eats)


  • 3/4 cassava flour
  • 1/2 almond flour
  • 5 tbsp cold ghee or butter
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup mashed sweet potato
  • 1/4 cup blueberries
  • 1 egg
  • 2 tbsp Taylor Pass Honey
  • 1 tsp Vanilla extract
  • 1 tsp cinnamon
  • Pinch of sea salt


  1. Preheat oven time 350°.

  2. In a large bowl, mix flours, baking powder & soda, salt, and COLD ghee. Use a fork to mash the butter into your dry ingredients- you want the chunky texture!

  3. In separate bowl, use hand mixer to mix your mashed sweet potato, egg, honey, vanilla, and cinnamon.

  4. Pour dry mix into wet mix. Stir by hand. Let dough sit for 5 min. (If dough is too dry, add 1 tbsp almond milk).

  5. Line baking sheet with parchment paper and sprinkle it with 2-3 tbsp cassava flour. Place your dough on the floured parchment and sprinkle another tbsp of flour on top of dough. Form a ball with your dough, coat with your excess flour- don’t knead it!

  6. Mold dough into a circle about 2 inch thick.

  7. Using a sharp knife, cut 8 triangles. Gently separate a few inches apart.

  8. Bake for 22 min.

  9. Almond butter honey glaze: 2 tbsp almond butter + 2 tbsp honey. Microwave for 10 sec, stir. Add 2 tbsp almond milk & stir again until icing consistency.

  10. Drizzle your scones with the honey glaze and enjoy!
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