Whole foods nourish the body, mind and soul


This recipe embodied everything that is great about the colder weather. Delicious sweet potatoes alongside tangy cranberries all baked into warm, flavorful scones-can’t you just picture these on the table while the snow falls outside the window?!? Made with coconut flour, tapioca flour, and almonds, this recipe is completely gluten-free yet has so many great flavors because of the flour substitutes.

Sweet Potato Scone Ingredients
Sweet Potato Scone Ingredients

Coconut sugar replaces any refined sugars and since there is no butter, these scones are also dairy-free (and it is very hard to find a tasty dairy-free scone!).

 Great for breakfast, alongside a cup of afternoon tea, or even as a sweet dessert, this scone recipe will work for any occasion and is perfect for so many different diets-you must give this one a try! 

Sweet Potato Scone
Sweet Potato Scone
Cranberry Pumpkin Scone


Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesPrint


  • 2 bananas
  • 1 cup homemade sweet potato puree
  • 3 tbsp coconut oil, melted
  • ½ cup of coconut sugar
  • ⅓ cup coconut flour
  • 1 cup almond flakes
  • ⅓ cup tapioca flour
  • ½ cup cranberries
  • 1 teaspoon cardamon
  • ¼ teaspoon salt
  • ½ teaspoon baking soda


  1. Preheat the oven to 350 degrees
  2. Grease a baking sheet with coconut oil.
  3. Mash the bananas in a large mixing bowl and add in the sweet potato, coconut oil, and coconut sugar. Mix until smooth
  4. Add the coconut flour, coconut flakes, tapioca, cardamon, cranberries, salt, and baking soda.
  5. Mix well to combine
  6. Form a batter circle on the baking sheet and cut it into 8 scones.
  7. Bake for 30 minutes or until the scones begin to turn golden brown and are firm to the touch. 

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