Sweet potato scones

Been dreaming about some gluten free sweet potato scones for a while now, but something always came up.
Well, yesterday the stars seemed to line up - I had some cooked sweet potatoes and the energy to make some scones out of them. Plus, my mom had just bought me an awesome potato ricer from the thrift store, which I was eager to try out. 

My new potato ricer - Thriftstore score!

After searching for a perfect recipe, and not finding any to my liking (or not having the flour the recipes called for) I came up with my own version and am absolutely in love!

In a small bowl whisk together:

Yes, I ate 2 pieces before I remembered to take a picture

about 1 c riced sweet potatoes 
2 T maple syrup
1/4 c coconut milk

In a larger bowl sift 
1 c almont flour
1/2 c coconut flour
1/3 c tapioca flour
1 tsp baking powder
1 tsp each ground ginger & cinnamon
pinch salt

Cut in 4 T cold coconut oil.
Mix in sweet potato blend with a fork until just combined. Turn dough onto clean surface, press into a flat disk, aprox. 1" tall, and cut into 8 wedges. Place wedges onto greased cookie sheet and if desired, place a pecan half on each wedge.
Bake in a preheated convection oven at 350 for aprox. 20-25 mins. 

Bon Appetit!

                      

after I made these, I realized they were not only gluten-free, but also dairy-free, sugar-free and vegan.