There's something special about fall baking—the warm aroma of cinnamon and nutmeg, the comforting sweetness of sweet potatoes, and the bright, tart flavor of fresh cranberries.
These Cranberry Sweet Potato Scones bring all those seasonal flavors together in a tender, flaky, golden-brown treat made with Scotty's Everyday Keto Biscuit Mix. With beautiful layers and just the right balance of sweet and tart, they're perfect for crisp fall mornings, a cozy weekend breakfast, or a festive Thanksgiving brunch.
Serve them warm with a little butter and your favorite cup of coffee, and enjoy a delicious taste of the season.
Gluten-free baking has never felt so cozy!
Cranberry Sweet Potato Scones
Kathy S. @diabeticsrejoice
Rated 5.0 stars by 1 users
Ingredients
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1 package Scotty's Everyday Biscuit Mix
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3 tablespoons Scotty’s allulose/monk Sugar Replacement
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¾ teaspoon baking powder
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⅛ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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6 tablespoons cold unsalted butter, cubed
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½ cup fresh cranberries, quartered
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½ cup plain mashed sweet potato, chilled
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¼ cup ice water
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1 large egg, cold
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¼ teaspoon molasses
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¾ teaspoon vanilla extract or vanilla bean paste
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1 tablespoon heavy cream, for brushing (optional)
Directions
Preheat the oven. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Prepare the dry ingredients. Add Scotty's Everyday Keto Biscuit Mix, sweetener, baking powder, salt, cinnamon, and nutmeg to a food processor. Stir briefly with a fork to combine.
Cut in the butter. Add the cold, cubed butter and pulse approximately 15 times, until the butter is distributed throughout the mixture. Transfer to a large mixing bowl. Alternatively, use a pastry cutter or two knives to cut the butter into the dry ingredients until pea-sized pieces remain.
Combine the wet ingredients. In a separate bowl, whisk together the chilled mashed sweet potato, ice water, egg, molasses, and vanilla until well combined.
Make the dough. Stir the quartered cranberries into the dry mixture. Add the wet ingredients and gently mix with a fork until a shaggy dough forms.
Create flaky layers. Turn the dough onto a silicone baking mat and gently pat into a 10 x 4-inch rectangle. Using a bench scraper, fold the dough in half like a book. Gently pat it back into a rectangle and repeat the folding process four more times. This technique helps create the scones' signature flaky layers.
shape and cut. Pat the dough into a final 10 x 4-inch rectangle, approximately 1½ inches thick. Using a 2-inch round biscuit cutter, cut out the scones, pressing straight down without twisting. Place on the prepared baking sheet.
Finish and bake. If desired, lightly brush the tops with heavy cream. Bake for approximately 15 minutes, or until the internal temperature reaches 195–200°F.
Serve warm. Enjoy fresh from the oven, or cool completely on a wire rack before storing in an airtight container. To reheat, warm in a 350°F oven for approximately 5 minutes.
Recipe Note
Scotty's Baking Tips
Keep everything cold. Cold butter, sweet potato, and egg help create a tender texture and distinct layers.
Don't skip the folds. Folding the dough five times helps develop the flaky layers that make these scones special.
Never twist the cutter. Press straight down when cutting to allow the scones to rise as much as possible.
Best served warm. A quick reheat brings back that fresh-from-the-oven texture.
