Scones Pic

These toast points were supposed to be nut-free scones, but they ended up to be more like delectable toast-like points. They are a collaboration between me and the random leftovers that exist in our fridge. My husband and I got married in Asheville, NC at the beginning of June, went back to work for 3 days, and went on our honeymoon in the span of three weeks all while working on a DIY kitchen renovation in our home together. Needless to say, our house is a little crazy and the fridge is full of frozen wedding BBQ and gluten free cake leftovers, random fixins from family meals while we were in NC, and older veggies from our garden (ie. sweet potatoes from last fall, old mature garlic, etc), and some peaches I just picked up from The Peach Truck at the Downtown Nashville Farmers Market.

I whipped these up using some leftover cooked sweet potato, sour cream (part of the fixins), fresh summer peaches, farm fresh eggs from Troutlily Market in Fairview, NC, and other staples we had in the house. They are fresh and buttery, and a wonderful little summer treat. Also, because I am on a sugar and processed food detox after traveling, wedding, and cruise, they have no sugar added, just the sweetness of the potatoes and peaches. Enjoy!


2 eggs
4 tbsp. butter, melted
2 small sweet potatoes cooked and mashed (about 1 1/2 cups)
2/3 cup sour cream (I used this to get the buttermilk-type taste, you could sub full fat yogurt)
1/2 cup tapioca starch
1/2 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
2 fresh peaches diced

1.    Line a cookie sheet with parchment paper.  Preheat oven to 400 F.

2.    Mix all ingredients together in a medium bowl.  This makes a thicker batter/dough.

3.    Pour out the dough onto a sheet of parchment paper.  Mold it into a rough circle or rectangle approximately 3/4” thick.
4.    If you want a crunch on top, whisk one egg white and use to brush the top of your scone formation.

5.    Bake for 45-60  minutes until the edges start turning golden brown.

6.   Cut into small triangles or squares with a sharp knife.

7.    Enjoy warm or let cool on a wire cooling rack.

*They don’t stay crispy after a few hours, much like most gluten free treats, but I just toasted them the next day for a treat!