Paleo Sweet Potato Scones

https://www.bulletproof.com/recipes/paleo/sweet-potato-scones-recipe-2g3c/

Start to Finish: 40 minutes

Ingredients:

• 1 1/2 cups (165 grams) blanched almond flour
• 1/2 cup (53 grams) coconut flour
• 1/2 cup (65 grams) arrowroot flour
• 1/3 cup (70 grams) monk fruit sweetened erythritol, such as Lakanto
• 1/2 cup (112 grams) Grass-Fed Ghee, frozen
• 1/2 cup mashed sweet potato
• 1/3 cup coconut cream
• 2 tablespoons collagen peptides
• 1 tablespoon paleo baking powder (at high altitude use half)
• 1 teaspoon ground ceylon cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon fine sea salt

Maple glaze ingredients:

• 1 cup powdered coconut milk with no fillers or additives
• 2 tablespoons almond or coconut milk
• Pinch sea salt
• Pinch of ground vanilla bean
• 1/4 teaspoon high-quality maple extract
• 1/3 cup raw pecan halves, chopped, to garnish

Instructions:

1. In a food processor, gently blend flours, sweetener, baking powder, salt, spices, and collagen. Add ghee and mix until mixture is crumbly and lentil-sized fat pieces form.
2. Add mixture to a large mixing bowl. Add coconut cream and sweet potato, and combine until just mixed. Dough will be slightly crumbly -- don’t over mix.
3. Place the dough onto a surface lined with parchment or a silicone liner. Form into a round ball, then press down to form a 2-inch high round circle. Cut into 8 slices and shape into scones.
4. Refrigerate or freeze scones for about 1 hour to give them better shape and texture.
5. Preheat oven to 350 degrees. Line a baking tray with parchment paper or a silicone lining. Place scones on the tray and bake for 10 minutes, or until golden brown.
6. Lower the oven temperature to 340 degrees and continue baking scones until crunchy on the surface and moist inside. (Time will depend on your oven and scone thickness.)
7. Remove scones from the oven and cool on a perforated tray or cookie rack.
8. Prepare maple glaze. Sift coconut milk powder into a bowl, then add remaining ingredients and whisk together. Add more milk only if needed -- the mixture should be thick.
9. Top scones with glaze and pecans. Store at room temperature for up to two days. (You can also freeze raw scone dough to bake later -- do not thaw, but instead add more cook time.)

Makes: Serves 8

Nutritional Information (Per Serving):

• Calories: 510
• Fat: 43g
• Saturated Fat: 21g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 430mg
• Carbs: 32g
• Fiber: 6g
• Sugar: 5g
• Sugar Alcohols: 8g
• Net Carbs: 18g
• Protein: 10g
• Vitamin A: 60%
• Vitamin C: 4%
• Calcium: 15%
• Iron: 10%