These filling scones get their sweetness from sweet potato and raisins.

Serves: 6-8


  • 1 large sweet potato, roasted whole
  • 1 cup millet flour (can substitute coconut flour or rice flour)
  • 1 egg
  • ¼ cup whole milk (or vegan milk of choice)
  • ¼ cup raisins
  • ½ cup walnut pieces
  • ¼ cup coconut oil
  • 2 tablespoons cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • baking chocolate chips (optional)

Step 1

Preheat the oven to 385° F. Poke several holes in the sweet potato and roast whole until soft, about 45 minutes to 1 hour. Allow the sweet potato to cool, then peel.

Step 2

In a large mixing bowl, combine the dry ingredients (millet flour, raisins, walnut pieces, cinnamon, salt, baking powder, and chocolate chips, if using).

Step 3

Melt the coconut oil in a 9-inch cast-iron skillet in the oven.

Step 4

Cut the sweet potato into several pieces and puree the wet ingredients (egg, milk, sweet potato, and coconut oil) in a bowl until smooth.

Step 5

Use a mixing spoon to combine the wet and dry ingredients until they form a slightly sticky dough.

Step 6

Using your hands, mold the mixture into a ball and press the ball flat in the pre-greased cast-iron skillet.

Step 7

Bake for 40-45 minutes at 385° F, or until a knife inserted comes out clean.

Step 8

Serve warm and store in an airtight container for up to several days.