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Lemony AIP Scones (Egg-free, Paleo)

Author: Michele
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!
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Resting Time 10 mins

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.
Course: Breakfast
Cuisine: American
Diet Gluten Free, Vegan
Keyword: AIP, Autoimmune Paleo, breakfast recipe, dairy free, freezable, gluten free, make ahead, nut free, Paleo, Vegan
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !