What could be more fitting for a harvest teatime than gluten-free scones laden with sweet potato and cranberries? Fresh cranberries, as well as the sweetened dried variety, impart vibrant fruit flavor to these autumn-inspired scones. For additional tang, Greek yogurt replaces the usual milk or buttermilk in the dough.
Gluten-Free Sweet Potato-Cranberry Scones
Makes approximately 12
Ingredients
- 3 cups all-purpose gluten-free flour*
- 3 tablespoons firmly packed light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ½ cup cold unsalted butter, cubed
- ½ cup fresh or thawed frozen cranberries, quartered
- ⅓ cup sweetened dried cranberries
- 1 cup mashed peeled cooked sweet potato
- 1 cup whole milk Greek yogurt
- 2 large eggs, divided
- 1 tablespoon vanilla bean paste
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, salt, and nutmeg. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cranberries.
- In a medium bowl, whisk together sweet potato, yogurt, 1 egg, and vanilla bean paste until smooth. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- In a small bowl, whisk remaining 1 egg until smooth. Brush egg over tops of scones.
- Bake until scones are golden brown, 12 to 15 minutes.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
RECOMMENDED CONDIMENTS:
Clotted cream
Orange marmalade
USING CONVENTIONAL FLOUR INSTEAD OF GLUTEN-FREE FLOUR:
Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the yogurt mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
RECOMMENDED CONDIMENTS:
Clotted cream
Orange marmalade
USING CONVENTIONAL FLOUR INSTEAD OF GLUTEN-FREE FLOUR:
Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the yogurt mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
