Makes a dozen scones. Difficulty
One 6 ounce yam 1/2 cup sugar 1/2 cup vegetable oil 2 large eggs 1/2 cup buttermilk 2 teaspoons orange zest, finely grated 1/2 teaspoon gf vanilla 1-1/2 cups gf flour 1-1/2 teaspoons baking powder 1 teaspoon ginger 1/4 teaspoon cardamon 1/4 teaspoon salt 1 Tablespoon pure maple syrup
Preheat oven to 375 degrees F.
Prick yam with a fork and bake 45 minutes or until very soft. Alternatively, place yam in microwave for a few minutes at a time, rotating periodically, until cooked through. When cool, peel and mash yam until smooth. Set aside 3/4 cup.
Lightly butter a large baking sheet.
In a bowl, combine yam, sugar, oil, egg, buttermilk, orange zest, and vanilla.
In a separate bowl, combine gf flour, baking powder, cinnamon, ginger, cardamon and salt. Stir dry ingredients into yam mixture just until combined.
Drop batter into 1/4 cup mounds on baking sheet, about 2" apart. Brush tops of scones with maple syrup. Bake for about 20 minutes, or until golden and cooked through. Serve warm.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.