GLUTEN FREE, CASEIN FREE SWEET POTATO SCONES

Gluten Free, Casein Free Sweet Potato Scones image

Provided by IrishEyes.NYC

Categories Breads

Time 30m

Yield 24 scones, 12 serving(s)

Number Of Ingredients 12

Previous Next

1/4 cup canola oil
3/4 cup sugar
3 eggs, lightly beaten
40 ounces sweet potatoes, drained and mashed
4 cups brown rice flour
2 cups tapioca starch
3 teaspoons guar gum
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 cup dried cranberries
1/2 cup semi-sweet chocolate chips
1/2 cup pecans, finely chopped

Steps:

Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine.
In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside.
Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
Drop by heaping tablespoonfuls onto prepared pans about 1" apart. Bake at 425* F for 15 minutes or until golden and set. Serve warm or cool on a wire rack.

Nutrition Facts : Calories 450.4, Fat 12.6, SaturatedFat 2.6, Cholesterol 46.5, Sodium 256.6, Carbohydrate 79.1, Fiber 6.8, Sugar 21.3, Protein 7.6