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You'll never believe these are egg-free Paleo and AIP scones – just simply amazing! Lemony goodness with just the right amount of density to sink your teeth into. The perfect breakfast treat!
For years people have been begging me to make an AIP Diet-friendly, egg-free version of my Paleo Blueberry Lemon Scones, so I finally tackled that project.
The end product came out absolutely delicious and I'm so excited to share it with you!
Table of contents
The perfect breakfast treat
If you're anything like me, you have days where you're fine with eating soups and leftovers for breakfast, but other days you really just want something you can “sink your teeth into.”
Baked goods just have such a comforting effect and while I don't advocate turning to food to soothe your emotions all the time, occasionally it can be a balm to the soul.
These AIP scones are absolutely amazing for this.
They are simple to make and come together quickly (under 30 minutes)!
You can make these scones ahead of time and freeze too!
I'm a HUGE fan of anything you can make ahead and freeze for an easy meal or snack later – and these are no different!
They freeze beautifully, so you can make a batch and freeze some for yourself to have a quick breakfast later.
But as I've heard from quite a few people who've made this recipe – there usually aren't any leftover to freeze. So maybe make a double batch? ha!
You can also make them for the coming week and eat within 4 days or so – store in the fridge if doing this.
Want other AIP breakfast recipes? Try one of these!
AIP Waffles – Crispy deliciousness to complete your morning
AIP Cassava Flour Pancakes – try these with the “chocolate” sauce – yum!!
10 AIP Breakfast Ideas – you're sure to find something here!
The AIP Breakfasts Book – over 60 AIP recipes to start your morning off right!
More Helpful AIP Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Lemon AIP Scone Recipe
If you make these scones, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Lemony AIP Scones (Egg-free, Paleo)
Ingredients
- 1 cup Cassava Flour (136 g)
- 3/4 cup Tapioca Flour (83 g)
- 1/3 cup Coconut Sugar or Maple Sugar
- 1 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- Pinch Sea Salt
- 1/2 cup solid Palm Shortening or Leaf Lard
- 1/2 cup Water (divided)
- 1 tbsp Gelatin (use Agar powder for a Vegan/Vegetarian version)
- 1 tsp Vanilla Extract
- Zest and Juice of 1 Lemon
- Coconut Butter for the glaze
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a small bowl or measuring cup, sprinkle the gelatin over 1/4 cup of water. Set aside.
- In a large bowl or food processor, add the cassava flour, tapioca flour, coconut sugar, baking soda, cream of tartar, and sea salt. Mix or pulse together.
- Add the palm shortening into the flour mixture and pulse or work it with your fingers until the mixture resembles small bread crumbs.
- Add the remaining 1/4 cup of water, gelatin water mixture, vanilla extract, and the zest and juice of the lemon. Mix or pulse together until it comes into a ball. If not using a food processor you'll have to knead it with your hands for approx 1-2 minutes to get it to come into a ball.
- Take the ball and put it on a cutting board or clean surface that can be cut into. Pat it into a circle shape, about 1-inch thick and 7-inch-ish wide. Cut into eight equal wedges (like cutting a pizza) and then transfer the wedges to the baking sheet. Bake for 15-20 minutes or until a toothpick inserted into the center of a scone comes out clean. Allow to rest for 10 minutes before serving.
- If desired, melt a few tablespoons of coconut butter and drizzle on top.
Notes
I made these as written except I zested an orange as well and used the freshly squeezed orange juice in place of the water. I melted some of the orange juice with coconut butter, stirred in a bit more orange zest and WOW! Great variation for a yummy orange scone. Unfortunately, I learned not to use Knox gelatin—gummy, and probably not technically AIP. So I’m looking forward to my delivery of vital proteins brand when I will make these again. And again. And again… Thank you!
Yum, orange sounds like a delicious variation! In fact, that sounds so good I think I might have to do that this weekend myself! 🙂 Thanks for sharing!
These came out wonderfully! I really appreciated the crisp crunch around the edges – it was the first AIP recipe I’ve baked that came out tasting really close to “regular”!
These turned out great!! I think your tip to sprinkle the gelatin over the water to allow it to dissolve is possibly the key. I have had a difficult time with gelatin in my dishes lately. I don’t use coconut, so used date sugar instead. Also, do not have tapioca starch so I replaced with arrowroot which seemed to work fine! No vanilla in the house either, but the date sugar has a nice rich flavor to it. The dough is thick so mixing in fresh berries did not work well. Will use frozen next time! I am thrilled with the turn out. Thank you for sharing 🙂 Cheers to health!
These taste SOOOOO good but ours keep falling flat and look like deflated cookies. I have been using mitigates shortening which is palm shortening, coconut oil, and red palm oil mixed so that may be why. Any other trouble shooting tips? The center also is gummy no matter how long they stay in the oven.
hmm – the things I think of right off the bat are that your oven temp might be too high, it may be the coconut oil as I haven’t tried it with anything but palm shortening, and the gumminess (sigh) probably comes from the cassava flour. It’s a recurring theme with any of the cassava flour recipes I create. I use Anthony’s Cassava flour which doesn’t come out gummy but it seems any other one gets processed in ways that make them gummy. High starch content I think? It’s definitely one of the thorns in my side as a recipe creator!
what is the amount of agar powder?
The same amount as the gelatin
Are you suppose to bloom the gelatin? I didn’t see that part?
See the 2nd step
I made these today and mine don’t look anything like the photo. Mine flattened and spread out and the gelatin is VERY noticeable as they are chewy. Any thoughts as to why? They taste okay and I’m going to eat them but it was not what I was expecting.
Hmm, typically when things flatten out like that I’ve found that my oven temp is too high – do you have a separate thermometer inside that you can monitor the temp since the oven temps are notoriously wrong? And as for the gelatin, did you sprinkle it on the water? If it’s just clumped on the water it doesn’t dissolve very well, but if it’s sprinkled it tends to dissolve better.
I made this today; am I missing where/when you add the 1/4 c water with 1 T Gelatin? I added it with the shortening but was not sure where it was supposed to go. Came out lovely
Ha, no, apparently I expect you to be a mind reader! Oops. Thanks for pointing that out, surprised no one else has. I’ll fix it, but yeah, either there or in the next step when you add the other ingredients is fine. Glad they came out well!
I don’t have Palm shortening/oil on hand… Is there a good substitute? Coconut oil or coconut butter maybe?
You can try softened coconut oil – I haven’t personally tried it in this recipe but it typically works in a pinch.
I’ve heard palm oil/shortening is bad for us. What is your reason for using this?
Regular shortening is definitely bad as it’s hydrogenated and full of trans fats, but palm oil/palm shortening doesn’t have that issue. It’s a safe fat – but make sure to find one that’s sustainably sourced, like Tropical Traditions brand. It’s a fantastic replacement for butter though – you typically can use it 1:1 for butter in any recipe and it makes wonderful baked goods as a result!
Hi, I am tolerant of eggs. Can these be made with eggs to give them more moisture ?
Thanks.
Donna
Hmm, I’m not really sure how it would react as I haven’t tried it. We can eat eggs and regularly make these as we love them, but there are some good almond flour scone recipes out there that use eggs if you really don’t like this one.
Tasty, just made them. Although the toothpick came out clean the seem a bit dense in the center. I would like to send a picture…..not sure how on here.
Hmm, sorry, not sure how to send a picture either! But they should be pretty dense as most scones are (and why I love them when you need something to chew on, haha). But perhaps it just needed a few more minutes? Not sure without actually having it in front of me.