Sweet Potato Scones with Dried Tart Cherries
Gluten-free scones? You bet! Serve them warm to retain the most moisture.
- 1 1/2 cups Sweet Potato Flour
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- 1/2 cup Dried Tart Cherries
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup canola oil
- 1/2 cup milk (or use soymilk for vegan scones!)
In two separate bowls, combine the dry ingredients and the wet ingredients. Add the liquid to the dry and stir to combine. Form into 2 inch balls and press down with the palm of your hand. Bake at 400 degrees for 12 - 15 minutes.