I love scones. I think they’re among my favorite indulgences, as they’re one of the less sweet desserts out there, but also a very viable breakfast option. I also think I like just about anything that goes well with a cup of coffee, and I’ve never met a scone that didn’t.
It took me three tries to make these. They turned out well the first time, actually. But I stupidly measured the oil over my bowl, and as it went pouring over and into my flour mixture. From there I knew I was dooomed to guess exactly how much oil had actually made it in. My first guess (and second batch of scones) came out quite oily. The third was just right — and to my mom’s delight, as I think she is already quite over me dirtying up her kitchen and waving baked goods under her nose every weekend.
While I used agave in these, I was very gentle with it — only 1/4 cup. Therefore, these scones are not too sweet. Just how I like them. You’ll have to excuse my choppy writing, but I’ve had residual headaches ever since my migraine on Friday night and putting together a sentence is a little much for me at the moment. I think it’s time for winter to be over!
Sweet Potato Scones:
2 1/4 cups Bob’s Red Mill All Purpose Gluten-Free Flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup liquified coconut oil, plus more for brushing
1 cup mashed cooked sweet potato
1 teaspoon pure vanilla extract
1/4 cup agave nectar
zest of one orange (optional)
1/2 cup fruit sweetened dried cranberries
1. Preheat oven to 350.
2. Whisk together flours, baking powder, baking soda, salt and cinnamon. Stir in oil, sweet potato, agave, vanilla and orange zest until combined into a workable dough. Fold in cranberries.
3. Form dough into a large ball and place on floured counter. Roll into an 8×8″ disk using dusted rolling pin, smoothing out edges with hands. Make slices in dough, cutting into quarters and then eighths (alternately, roll into two smaller disks for 16 small scones). Gently remove to parchment-lined or silpat-lined baking sheet. Brush tops with remaining oil.
4. Bake scones in preheated oven for 20 minutes, or until tops are golden. Let cool before serving.