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Sweet Potato and Apple Savory Scones
Original recipe: 8 servings · Prep: 15 min · Cook: 22 min · Total: 37 min
By TinyTummyTreats Editorial TeamPublished Apr 30, 2026 | Updated May 11, 2026
International
37 mins
easy-to-makevegetable-basedfruit-basedsoft-texturequick-prepfinger-food-friendlybalanced-nutritionsuitable-for-12-monthsbudget-friendlypicky-eatersmake-aheadlunchbox-friendlysavory_bakesgluten-freeallergy-substitutionsone-pot mealsquick & easy
Sweet Potato and Apple Savory Scones with measured ingredients, 37-minute timing, 8-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
22 min
Total
37 min
Servings
8
Difficulty
easy
Cuisine
International
Ingredients
Servings
8
- 1 cup mashed sweet potato
- 1/2 cup finely grated apple
- 2 cups measured all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsweetened dairy-free milk
- 1/4 cup olive oil
- 1 tablespoon optional maple syrup
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Instructions
-
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
If using flaxseed egg substitute, combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl and let sit for 5 minutes until gel-like.
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In a large mixing bowl, whisk together the gluten-free flour, baking powder, and ground cinnamon.
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In another bowl, mix the mashed sweet potato, grated apple, dairy-free milk, olive oil, maple syrup (if using), and the prepared flaxseed mixture or eggs if preferred.
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Add the wet ingredients to the dry ingredients and stir gently until just combined, avoiding overmixing to keep the scones tender. The dough will be soft but manageable.
-
Turn the dough out onto a lightly floured surface and pat into a circle approximately 1-inch thick.
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Cut the circle into 8 triangular wedges or use a round cutter to make small scones.
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Place the scones on the prepared baking sheet leaving some space between them.
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Bake for 18-22 minutes or until the tops are firm and lightly golden.
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Remove from oven and let cool on a wire rack to a safe feeding temperature before serving.
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Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Ingredient Replacements
- cup mashed sweet potato: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup finely grated apple: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cups measured all-purpose gluten-free flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoons baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon ground cinnamon: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
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