Stove-top sweet potato scones

Stove-top sweet potato scones

Stove top gluten-free sweet potato scones

These savoury scones are a soft, fluffy and filling vegetarian dinner recipe. They’re low in fat, sugar and calories, but have a buttery sweet taste that pairs perfectly with any number of vegetable side dishes. 




savoury butternut squash vegetarian dinner


These savoury scones are a super healthy recipe. They are low in calories, fat and sugar, and high in fibre from the squash with some protein from the eggs. 

For an even healthier all-rounder version, these scones are great with some tinned tuna added into the uncooked batter – this not only gives them a protein boost, but helps soak up the moisture from the egg and steamed potato, allowing you to halve the flour content for a low-carb meal. 

savoury butternut squash vegetarian dinner


These scones are incredibly simple to make, with just three main ingredients plus a few flavourings: 

Sweet potato – the main bulk of the recipe, this gives an absolutely deliciously sweet flavour and fluffy texture. You can try out different kinds of squash if you like; butternut squash or spaghetti marrow both make great alternatives, depending what you have on hand

Gluten-free flour – I personally use buckwheat flour as I prefer the texture over normal gluten-free flour blends, however you could swap it out. The flour acts a type of binding agent by soaking up the extra liquid from the eggs and squash

Egg – for binding it all together. I haven’t tried any vegan versions of this recipe just yet

Seasonings – I usually just stick with copious amounts of salt & pepper, but you could jazz them up with some extra spices. A pinch of chilli powder and some freshly chopped parsley work particularly well

Plate of gluten-free stove top butternut squash scones with vegetable stirfry


  1. Steam the sweet potato – chop up the potato into small chunks and chuck it in the steamer for 10-12 minutes until soft
  2. Remove from the steamer and mash – in a large mixing bowl until all smooth and squidgy. You can just use a fork for this, as long as you’ve cooked the potato until soft enough
  3. Add the flour, baking powder, eggs and seasonings  – then mix all together until you have a thick dough mix. I sometimes put it in the fridge for 10-20 minutes before cooking, as it helps firm up the mixture for shaping into scones. If it’s way too runny, add some more flour until thickened
  4. Cook the scones – dollop heaped tablespoons of the mixture into the preheated, oiled pan, roughly shaping them into round scone shapes using the spoon. Cook on a medium heat for about 3 minutes until brown and crispy. Then flip with a spatula and repeat for the other side 
  5. Serve on warm plates with stir-fried veggies. Try cooking fine strips of cabbage, carrot and black beans in a Chinese sauce, for a tangy accompaniment 
Plate of gluten-free stove top butternut squash scones with vegetable stirfry

Side dishes & extra fillings

Stirfry – any manner of vegetable combinations work really well as a side dish for this recipe

Fresh fish fillets – jazz up the usual fresh fish and potatoes with these scones as an accompaniment for baked salmon or other fish fillets

Tinned tuna – to give this veggie meal a bit of a protein boost, mash in a small tin of tuna to the uncooked batter. The sweet potato has such a strong buttery flavour that you can actually barely taste any fish at all. This method works just as well with other mild canned fish (probably not sardines…) 

Plate of gluten-free stove top butternut squash scones with vegetable stirfry
Print Pin
5 from 1 vote

Stove top gluten-free sweet potato scones

These savoury scones are a deliciously filling gluten-free vegetarian dinner idea. They're soft, fluffy and filling, while also being low in fat, sugar and calories. A buttery sweet potato recipe that pairs perfectly with any number of vegetable side dishes. 
Course Main Course
Cuisine dairy free, gluten free
Keyword easy dinners, healthy
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 5 servings of 3 scones
Calories 246kcal


  • heavy frying pan
  • Large mixing bowl
  • saucepan & steamer


  • 600 g sweet potato (or butternut squash)
  • 220 g buckwheat flour (or plain white gluten-free flour)
  • 2 medium eggs
  • salt & pepper


  • Peel and chop the sweet potato into small chunks. In a large saucepan, steam the potato for 10-15 minutes until soft when prodded with a sharp knife
  • Remove from the steamer and transfer to a large mixing bowl. Mash with a fork until the sweet potato has a smooth consistency. Season generously with salt and pepper, plus any additional spices if using
  • Add the flour, eggs and baking powder to the mixing bowl, stirring well until fully incorporated. If the mixture isn't thick enough to hold a soft shape when scooped out with a spoon, cover and leave to chill in the fridge for 20 minutes. Alternately, stir in more flour until thickened
  • Heat 1 tbsp oil in a large non-stick frying pan and transfer a heaped tablespoon of the batter into the pan for each scone, shaping each one into a rough circular shape with the back of the spoon. Cook the scones on a medium heat for 3-5 minutes until browned and crispy on the outside, then carefully flip using a spatula and cook for a further 2-3 minutes. Transfer to a pre-warmed plate and cook the rest of the mixture
  • Pair with a vegetable stir-fry and serve immediately

Liked this recipe? Support my blog by leaving a rating! 

Or, check out some other gluten-free, dairy-free dinner recipes: 

Fluffy blini recipe

GF Salmon en croute

Stuffed chilli peppers

Plate of gluten-free savory butternut squash scones

Share this recipe!

1 thought on “Stove-top sweet potato scones”

Leave a Reply

Your email address will not be published.

Recipe Rating