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