Gluten Free, Casein Free Sweet Potato Scones
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
24 scones
- Serves:
- 12
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
IrishEyes.NYC
Caldwell, New Jersey