Dec 03, 2013

Vegan Sweet Potato Scones. Oil-free.

Wondering what to do with those leftover sweet potatoes from Thanksgiving? How about a batch of yummy scones? They’re great for a hearty breakfast or as an accompaniment to any dinner. The preparation method for these is exactly like making biscuits, so if you’re skilled at biscuit making, these will be a breeze. Otherwise, give them a try anyway. I’ve included easy to follow directions and a helpful tip that I never knew about when I first started making biscuits!

I don’t know about you but I was left with a LOT of leftovers this year. We’re finally just about done… now it’s time to starting thinking about the Christmas menu!

~ dry

  • 1 cup whole spelt flour + about ¼ cup extra for working the dough)
  • 1 cup potato starch or tapioca or sorghum flour
  • 2 TBS date sugar or other minimally processed sweetener
  • 1 TBS baking powder
  • 1 tsp baking soda
  • handful of dried cranberries or raisins (optional) 

~ wet

  • ¼ cup non-dairy milk (I used cashew milk)
  • ½ cup mashed sweet potato
  • 1 TBS cashew or almond butter
  • 1 TBS ground chia or ground flax seeds
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp apple cider vinegar


  1. Preheat oven to 400° F.
  2. Line a baking sheet with parchment paper.
  3. Combine all dry ingredients in a large bowl and stir to combine.
  4. Mix all wet ingredients in a separate bowl. Use a whisk to combine.
  5. Add wet ingredients to dry and stir to combine. Be gentle and don’t overmix. Use your hands if you want to. That’s how I mixed it. You will have a pretty sticky dough (kind of like biscuit dough).
  6. Turn the dough out onto a floured table or board and knead a few times, adding more flour if it’s too sticky. Pat the dough down until it’s about ¾” tall.
  7. Cut the dough with a 3″ round biscuit cutter and place the rounds onto the baking tray, gathering up the scraps as you go and reshaping them to cut more (see notes).
  8. Bake for 15 minutes.
  9. Cool and serve!

Makes 8 scones. Enjoy!

Healthy trails,

6 responses to “Vegan Sweet Potato Scones. Oil-free.”

  1. moonwatcher says:

    Hi Helyn!! These look great–I might have to give these a try!! Thanks

  2. Helyn says:

    You're welcome! 🙂

  3. Carly Sears says:

    Hello! Could I use date paste instead of date sugar?

    This looks amazing by the way. I can’t wait to try it! xx

    • helynskitchen says:

      Hi Carly! I haven’t tried that and it would probably change the texture somewhat… you can use any other granulated sweetener. Do you have coconut sugar?

  4. Carly Sears says:

    Thank you for getting back to me!

    I do have coconut sugar available. I was just looking for a more whole-foods option.

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