Sweet Potato and Apple Scones- Gluten-Free, Corn-Free, Soy-Free,

Fall mornings.
Back to the rush to school routine.
Sometimes, I want to make a scone treat for our girls. They work so hard to excel at school, music and sports.
These are so quick to mix up that I can bake them fresh for breakfast. Making them mini is part of the fun, but also allows them to bake more quickly. Having them full of healthy sweet potatoes and apples means I don’t have to apologize.
Double Bonus for my twins.

Sweet Potato and Apple Mini Scones with a secret

 

 




Sweet Potato and Apple Scones- Gluten-Free, Corn-Free, Soy-Free,
 
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When life is busy in the morning but we still want a bit of a treat, I mix up these incredibly simple scones. These are made even easier by using my favorite secret ingredient, baby food. Having a couple of baby food containers in my cabinet means that there is no waste, no worries about having to have an already cooked sweet potato around or a few spoonfuls of applesauce. The texture makes for smooth mixing too.
Ingredients
Instructions
  1. preheat oven to 350 degrees(180 C or gas mark 4)
  2. Line a baking pan with a silpat or parchment paper.
  3. Stir together all dry ingredients till one color.
  4. Add baby food and heavy cream.
  5. Mix together till no dry areas remain.
  6. Scoop out mini scones onto prepared pan, leaving a 2 inch area around each for spreading.
  7. Sprinkle with extra sugar if desired
  8. Bake for 15-18 minutes till golden brown. If you want to make full sized scones, then 25-28 minutes.
  9. Remove from the pan after removing from the oven.
  10. Allow to cool before eating.
Notes
Their tiny size is created by using a mini ice cream scoop but you could use two spoons instead, clipping off a ball about 2 tablespoons at a time.

 

They taste like Pumpkin Pie this wayFall

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2 Responses to Sweet Potato and Apple Scones- Gluten-Free, Corn-Free, Soy-Free,

  1. theresa September 22, 2012 at 12:08 pm #

    Hi Dr. Layton, I have your book “Gluten-Free Baking for Dummies”, and I am enjoying it immensely, and finding it very informative. I think there’s an omission in one of the recipes, though. The Sandwich Bread recipe talks about rising times, but doesn’t list yeast as an ingredient. How much should I use? I’ve looked at the other bread recipes in the book, and it seems to vary. Thanks for your help! Theresa

    • Dr. Jean Layton September 22, 2012 at 7:53 pm #

      Hi Theresa,
      You are correct, the sandwich bread should have one packet of yeast. I am so sorry for the error. It is going to be corrected in future editions but for now, just write in one packet of yeast.

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