Paleo Sweet Potato Scones recipe - Easy gluten-free, sugar-free scones
With a crisp crust and warm flavor from pumpkin pie spice and a sweet maple glaze, these paleo sweet potato scones are perfect for celebrating fall.
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Cooking tools:
- Food processor
- Sifter
- Cooling rack
- Silicone baking mat
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Parchment paper
- Oven
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 cups (165 grams) blanched almond flour
- 1/2 cup (53 grams) coconut flour
- 1/2 cup (65 grams) arrowroot flour
- 1/3 cup (70 grams) monk fruit sweetened erythritol, such as Lakanto
- 1/2 cup (112 grams) Grass-Fed Ghee, frozen
- 1/2 cup mashed sweet potato
- 1/3 cup coconut cream
- 2 tablespoons collagen peptides
- 1 tablespoon paleo baking powder (at high altitude use half)
- 1 teaspoon ground ceylon cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon fine sea salt
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