Pecan Crumble-topped Sweet Potato Scones

We put Thanksgiving dinner in scone with these vegan and gluten free Sweet Potato Scones. Moist and tender scones topped with a crunchy pecan-oat mixture.

SCONES
1 cup roasted sweet potato cubes, divided
1/4 cup almond milk
2 tbsp maple syrup
1 1/2 cup oats, ground into flour
2 tsp baking powder
1 tsp ground cinnamon
A pinch each of salt, ground ginger and freshly grated nutmeg
1/4 cup coconut oil, frozen

CRUMBLE TOPPING
2 tbsp oats
1/4 cup pecans
1 tbsp turbinado sugar
1 tbsp coconut oil

View the full recipe at Radiant Rachels →