Lemon Scones
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!
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)!
Lemony AIP Scones
Servings: 8 scones
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!
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
Love ginger? Add 1/2 tsp of dried ginger to the dry ingredients.
Want blueberry scones? Add some fresh or frozen blueberries after the mixture comes into a ball to make blueberry scones.
These can be made up to 4 days ahead of time and stored in the fridge or frozen up to 3 months.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !
