Recipe Collections
Rustic Sweet Potato and Amaranth Savory Scones with Mild Sage
Original recipe: 8 servings · Prep: 15 min · Cook: 40 min · Total: 100 min
By TinyTummyTreats Editorial TeamPublished May 5, 2026 | Updated Oct 17, 2026
International
100 mins
easy-to-makevegetable-basedquick-prepmake-aheadbudget-friendlyseasonalsavory_bakesmild herbs
Triangular sweet potato and amaranth scones with brown rice flour and sage. Cook and mash the sweet potato before making the dough. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 45 minutes; total about 100 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
40 min
Total
100 min
Servings
8
Difficulty
easy
Cuisine
International
Ingredients
Servings
8
- 1 medium (about 200g) Sweet Potato
- 1 cup (120g) Amaranth Flour
- 1/2 cup (60g) Brown Rice Flour
- 1 1/2 tsp Baking Powder
- 1 tbsp Mild Fresh Sage Leaves
- 3 tbsp Extra Virgin Olive Oil
- 1/2 cup (120ml) Unsweetened Plant-Based Milk
- 1 tbsp Ground Flaxseed
- 3 tbsp Warm Water
- a pinch Sea Salt
Instructions
-
Preheat oven to 190 degrees C (375 degrees F) and line a baking tray with parchment paper.
-
Steam or boil sweet potato cubes until very tender, about 10-12 minutes. Drain and mash until smooth. Let cool slightly.
-
Prepare the flax egg by combining ground flaxseed with warm water in a small bowl; let sit 5 minutes until gel-like.
-
In a large bowl, whisk together amaranth flour, brown rice flour, and baking powder. Stir in chopped fresh sage and a pinch of salt if using.
-
Add mashed sweet potato, olive oil, plant-based milk, and flax egg to dry ingredients. Gently mix until a soft dough forms. Avoid overmixing for tender texture. If dough is too sticky, add a little more brown rice flour.
-
Lightly flour hands and shape dough on a clean surface into a rustic 2 cm thick circle.
-
Cut circle into 8 equal wedges with a sharp knife.
-
Transfer wedges to prepared baking tray spacing evenly.
-
Bake 22-25 minutes until lightly golden and cooked through but soft.
-
Cool completely on a wire rack before serving; check the cooked texture and adapt portions to the eater.
-
Store leftovers airtight in refrigerator up to 3 days or freeze up to 1 month. Reheat gently before serving.
Serving and texture
Cool before serving and check the actual texture. Adjust shape and portion to the eater; do not offer firm, gummy or sticky pieces to a child who cannot manage them. No age suitability, allergy safety or kitchen-tested texture is claimed.
Frequently Asked Questions
- Is this recipe certified allergy-safe?
- No. Check ingredient labels and cross-contact for the eater’s needs.
- Does the recipe establish a safe age or serving shape?
- No. Assess the cooked and cooled food and adapt it to the eater. Supervise children while seated and eating.
- Can I change the flour or binder?
- Those changes have not been validated and may change the texture.
Ingredient Replacements
Check all ingredient labels for relevant allergens. Flour, binder and milk substitutions have not been validated and can change the cooked texture.
Storage
Refrigerate leftovers promptly in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
7 Puree and Mash Recipes
More Recipes
Explore more recipes you may like.
Quick & Easy
Festive Sweet Potato and Cranberry Savoury Tartlets
Quick & Easy
Quinoa and Sweetcorn Savoury Mini Muffins with Mild Basil
Vegetarian Toddler Meals
Apple and Parsnip Savory Breakfast Loaf with Mild Herbs
Vegetarian Toddler Meals
Rustic Spiced Amaranth and Lentil Savory Loaf with Root Vegetables
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register