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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
Absolutely delicious only problem is I want to keep eating them!
These are SO good! The perfect amount of “chew” and sweetness. I also love that I can make a batch, eat one, and freeze the rest (I’m doing AIP while my family eats the “normal” way). I’ll be making more ASAP!
Delicious, I added some coconut sugar in the frosting
These are my favorite AIP recipe so far! Definitely nice to have something to “sink your teeth into”, and I love how simple they are to put together. 🙂 Thank you for another delicious and approachable recipe, Michele!
This scones are amazing, thank you for the recipe
This recipe is nice in that I have most of the ingredients and isn’t complicated. They look nice too. But I don’t have cream of tartar. Is there anything that can be subbed in its place? I’m not following an AIP diet, and I think there’s a combination of baking powder and maybe baking soda they would work?
Hey Dororthy – You can either just replace the baking soda with baking powder or use a 1/2 tsp of lemon juice instead. The cream of tartar + baking soda combo is because baking soda isn’t AIP compliant, but if you’re not following it then baking powder is fine!
Thanks Michele, just to be sure…would that be 1 & 1/2 tap of baking powder? Or one teaspoon of baking soda and a half teaspoon of lemon juice?
Tia
Either one, depending on what you have.
Is there a non-meat based substitute for the palm shortening? We need grain free but not full AIP. I have palm oil, coconut oil, coconut butter, vegetable shortening, and butter. If I can sub is it a 1-to-1 sub? I tried looking it up and it seems like palm shortening is more solid than palm oil, coconut oil, and coconut butter. Maybe butter would work in a 1-to-1 sub?
If you have vegetable shortening, you can use that as it’s pretty much the same thing as palm shortening, but butter should also work (use cold butter though).
How does the Lard differ from bacon grease? Would love for you to make a page with substitutions. I cannot do eggs, or coconut or tigernut. I have your books and would like to do some more recipes but often get stuck knowing what I can use. Would love to find a “granola” that is low carb, coconut and tigernut free aip compliant.
Great question – I just did a quick google search and it looks like you can use bacon grease as well… it just has a bacon-y flavor vs lard is pretty neutral tasting. And I unfortunately don’t have a nut-free, tigernut-free, coconut-free, and low-carb granola recipe that’s also AIP friendly but I’m sure there is probably one out there. I’d google that if I were you…
This recipe sounds delicious! I have successfully reintroduced eggs and was wondering how many the recipe would call for and when should I add them?
Thank you! Can’t wait to try this😋
I’ve never made it with eggs so unfortunately don’t have an answer for you on how many. But if you want to try, maybe add one or two instead of the gelatin water mixture.
These scones came out better than I expected. Cassava flour has an off taste to me so I added 3 cranberries on the top of each one since they were left over from the holidays. I also sprinkled some maple sugar on top. Thanks for sharing the recipe!
Thanks for this recipe! I keep running into problems when I make this recipe that it is… Gooey? On the inside. It’s like the outside cooks fine but then the inside is gooey/chewy. I followed the recipe with the exception of I had to substitute arrowroot for the tapioca flour. Any idea why this could be happening?? Or is this just the way cassava flour works?? TIA!
I have a feeling it’s just the starch content of either your cassava flour or arrowroot (or the combo). Sometimes they work perfectly and sometimes they are just a bit starchier than usual and result in the gooeyness. I wish they were consistent across the board because it is very frustrating! But a certain amount of gooeyness with cassava flour baked goods is pretty normal.
Hi Michelle, first time I made these they tasted wonderful but a bit gooey in the center. This time they tasted a bit bland and have a funky almost bitter aftertaste. All my ingredients were relatively current except the tapioca flour and cream of tartar were past expiration date which I didn’t realize. They look great, great and have great texture. I am baffled, any ideas in the blandness and bitter aftertaste?
My guess is probably the baking soda – it is really bitter and sometimes it can give baked goods the bitter taste. Did you include the pinch of salt? That usually deactivates that bitterness, but it could’ve been a combo of things that didn’t activate and neutralize the baking soda like usual… Maybe you used a bit less lemon juice or because the cream of tartar was past expiration… not really sure. But in my experience, when you have bitter baked goods it’s usually due to the baking soda.
I love your recipes……I cant have cassava flour , so hard on my digestive system/gut. Can I use another flour ?????
If not what other similar recipe can I make??
I unfortunately haven’t tried it with any other flours so I don’t know how another one would work with it, sorry! I also don’t have any other AIP scone recipes to point you to.
I’d love to try these but worried about the gelatin. I’ve used it in pancakes and muffins. Each time they produced a slimy, jello-like center. Is this normal? Or can I leave out the gelatin?
I wouldn’t say it’s normal to have that. Have you been sure to “bloom” the gelatin first? That’s what I talk about in step 2 where you sprinkle the gelatin over water and just let it sit for a while. This usually helps dissolve the gelatin – or at least makes it much more useable rather than clumping together into a slimy ball. It’s when it clumps together typically that you get that slimy, jello-ish stuff that is not good. You could leave out the gelatin but I’m not certain the scones would hold together very well as it is one of the things that binds all the ingredients together.