Gluten-free sweet potato scones recipe

Method

1. Preheat oven to gas 6, 200°C, fan 180°C. Line a baking sheet with parchment paper.
2. Wrap thesweet potatoesin tin foil and place in the oven for about one hour (depending on their size) or until completely cooked through. Remove from the oven, discard the foil and cut the potatoes in half lengthways. Leave to cool. Once completely cold, scoop out 250g (8oz) of the soft flesh leaving the skin behind. Add to a food processor with the maple syrup and purée until smooth. Add in the egg and process for a few seconds, until just combined.
3. In a bowl combine the flour, groundalmonds, sugar, baking powder, xanthan gum, salt,nutmegand cinnamon. Rub in the butter until it looks like breadcrumbs. Gradually add in the sweet potato mixture, stirring well to combine, until the dough is evenly moist and smooth, not wet or sticky. (You may not need all the sweet potato mixture.)
4. Turn the dough out onto a lightly floured work surface and roll or pat out (with floured hands) to a thickness of 2.5cm (1in). Dip a 6cm (2 1/2in) plain or fluted pastry cutter into flour, then stamp out as many scones as possible. Gather the remaining dough, roll out to 2.5cm (1in) thickness again, and stamp out the remaining scones. Arrange on the baking tray and place in the centre of the oven.
5. Bake for 12–15 minutes until risen and golden brown in colour.
6. Remove to a wire rack and leave to cool a little, then serve warm with some salted butter. Store in an airtight container and consume within 2 days.

• Gluten-free cooking tip: Xantham gum aids in gluten-free baking making them less crumbly and makes gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.

• See more Gluten-free recipes