Sweet Potato Raisin Scones
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If you’ve been searching for a simple AIP treat recipe, these Sweet Potato Raisin Scones are a delicious option for the Core Elimination Stage. They’re made with nourishing ingredients like sweet potato, banana, coconut flour, coconut flakes, and naturally sweet raisins.
These AIP-friendly scones have a soft, tender texture with just the right amount of sweetness from the fruit and a touch of maple syrup. They’re wonderful for breakfast, afternoon tea, or as a make-ahead snack, and they freeze well so you can always have one on hand.
Although the original recipe is no longer available online, I was fortunate enough to save a copy before the website disappeared. I’m grateful to be able to share it here while giving full credit to Heather of Created Delicious for creating this recipe.
Sweet Potato Raisin Scones
♥ RECIPE & IMAGES BY: Heather - Created Delicious
Ingredients
- 2 green-tipped bananas
- 1 cup sweet potato puree (homemade or canned - watch ingredients) *
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ⅓ cup coconut flour
- 1 cup large flake unsulphured coconut
- ⅓ cup arrowroot starch
- 1 teaspoon cinnamon
- ⅓ cup unsulphured raisins *
- ¼ teaspoon Himalayan salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a cookie sheet with a bit of coconut oil or line it with unbleached parchment paper.
- Mash the bananas in a mixing bowl and stir in the sweet potato, coconut oil, and maple syrup.
- Add the coconut flour, coconut flakes, arrowroot, and cinnamon and mix well.
- Mix in the raisins, salt, and baking soda.
- Form into a ¾" thick round on the baking sheet and cut into 8 scones.
- Bake for 30 minutes.
Notes
Swap the Sweet Potatoes!
If you have left over pumpkin puree, you can certainly use that instead ... just bear in mind that you'll likely need to bake a little longer.
Tip: Try other compliant dried fruits if you don't like raisins.