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
Preheat oven time 350°.
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!
In separate bowl, use hand mixer to mix your mashed sweet potato, egg, honey, vanilla, and cinnamon.
- 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).
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!
Mold dough into a circle about 2 inch thick.
Using a sharp knife, cut 8 triangles. Gently separate a few inches apart.
Bake for 22 min.
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.
- Drizzle your scones with the honey glaze and enjoy!