If 1960s Dolly Parton were a scone, she’d be a sweet potato scone with zesty orange glaze. There’s no telling what type of scone modern-day Dolly Parton would be, so don’t even ask. Some stones (scones?) are better left un-turned.
Who else would be this scone? Definitely Steven Tyler. Most likely Amy Grant. Maybe Robert Di Nero plus Goldie Hawn (the two can’t be mutually exclusive…not when it comes to scones). Definitely not Quentin Tarantino. Mmmmhmmmm.
Have you heard Bob’s Red Mill released a gluten-free pie crust mix? Right in time for pie season? They did, my fury friends. Sho nuff. I want to use it for all the pies and then some. The and then some part is I used it for these scones.
You can absolutely use your favorite gluten-free all-purpose flour blend for this recipe, but one package of BRM GF PCM (did you get that on the first try? Can we be pen pals? Please?) makes the perfect size batch of gluten free sweet potato scones with zesty orange glaze.
What the glaze has to do with BRM GF PCM, no one knows, except you should 200% make it. You can also use the maple vanilla chai glaze I dumped all over the gluten free pumpkin bread I made a while back. Acceptable. Delicious.
All you need to know about these is they will illicit unsolicited joy regardless of how hard you want to be in a crabby paddy mood. They’re amazing. Perfect for fall, crispy on the outside, soft on the inside, the perfect amount of sweet and spice and zest. I kind of surprised myself with these and that’s not a tall tale, Buffalo Bill.
I’m going to say something that will sound pretty dated. As in old. I’m going to say something that makes me sound like a near-dead. Baking scones is fun. There.
I don’t know what part about baking scones is more fun…Making the dough…
Cutting the dough into pretty triangles…
Arranging the triangles…
Baking them off…
Slathering them with zesty orange glaze…
Or taking a million photos of them.
Oh wait, eating them’s fun too!
Take your pick…no matter how you slice it, scones are a blast and they go great with a pot of coffee.
Riddle me this: if you were a scone, what type of scone would you be?
For the Sweet Potato Scones
- 16 ounces Gluten-Free all-purpose flour*, 3 cups
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ cup tightly packed brown sugar
- 1 tablespoons stick unsalted cold butter, 8
- 1 cup tightly packed mashed sweet potato, 1/2 large sweet potato
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
For the Glaze
- 1.5 cups powdered sugar
- ½ teaspoon orange zest
- 3 tablespoons fresh orange juice
To Make the Scones:
- Preheat the oven to 400 degrees F.
- Poke several holes in a sweet potato using a fork and wrap it in foil
- Place the wraped potato in the oven for 60 minutes or until very soft. Remove from the oven and allow it to cool slightly before placing it in the refrigerator to cool completely. When cooled, peel the skin away from the flesh, mash the flesh with a fork, and measure out one tightly packed cup of mashed sweet potato.
- Preheat the oven to 425 degrees F.
- In a mixer, combine the flour, baking powder, cinnamon, ginger, salt, and sugar.
- Cut in the cold butter, one tablespoon at a time (if you don’t have a mixer, use a pastry cutter or your hands).
- Add in the mashed sweet potato and mix together on medium speed until small beads form.
- Slowly pour in the cream and continue mixing until a moist (but firm) dough has formed.
- Take the dough in your hands and form a ball. Cut the ball in half and form each piece into a round, flat disk.
- Place each disk on a well-floured baking sheet.
- Cut each disc into 8 triangles and arrange the triangles so that they are at least one inch apart from each other.
- Bake the scones at 425 degrees F for 15 to 20 minutes
*I used one 16-ounce package of Bob's Red Mill Gluten-free pie crust mix
Nutrition InformationYield 16 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
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