Gluten, Dairy & Egg Free Garlic & Rosemary Sweet Potato Scones

serves / makes 6
20 prep time
20 mins cooking time


I’ve had potato scones on my list of things to make for ages, they make me think of my childhood as my mum loved them. When I finely got round to making them I actually didn’t have any potatoes so I decided to make them using sweet potato. To compliment the flavour of the sweet potato I’ve added in some garlic and rosemary.

These taste great straight from the pan with a little bit of melted dairy free spread.




  • 250g sweet potatoes
  • 50g gluten free plain flour
  • 25g dairy free spread
  • 1 teaspoon garlic paste
  • 1 teaspoon rosemary
  • salt and pepper for seasoning


  1. Peel the sweet potatoes and cut into cubes
  2. Add to a pan of boiling water and cook for 10-15 minutes or until tender
  3. Drain the potatoes and return to the heat to dry them out for 1 minute or so
  4. Mash the potatoes and stir through the dairy free spread, rosemary, garlic and flour
  5. Season with salt and pepper
  6. Flat out the dough to about 1/2cm thick and cut into 6 triangles
  7. Gently fry for a couple of minutes on each side
  8. I ate mine hot with some dairy free spread

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