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Paleo Lemon Squash Scone

Delightful Paleo Lemon Squash Scones for a Fresh Start

Delightful Paleo Lemon Squash Scones are a veggie-loaded breakfast option bursting with zesty lemon flavor. They're gluten-free, quick to make, and perfect for any diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Paleo
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Batter
  • 1 cup Grated Summer Squash Zucchini can be used as a substitute if needed.
  • 1 cup Coconut Flour Adjustments in liquid are essential if substituting with another flour.
  • 1/4 cup Tapioca Starch Cornstarch works as a substitute if non-Paleo options are acceptable.
  • 1 teaspoon Baking Soda Ensure freshness for optimal results.
  • 1/2 teaspoon Salt Can be omitted if reducing sodium intake.
  • 1/4 cup Coconut Sugar Alternatives like maple sugar or stevia can be used.
  • 1/4 cup Chilled Coconut Oil Chilled butter serves as a non-plant-based option.
  • 2 large Eggs Can replace with flax eggs for a vegan version.
  • 1/2 cup Full-fat Coconut Milk Any plant-based milk can alter the flavor.
  • 1 teaspoon Vanilla Extract Opt for high-quality extract for the best taste.
  • 1 tablespoon Lemon Zest Fresh zest is preferred over dried varieties.
  • 2 tablespoons Lemon Juice Substitute with another citrus juice if desired.
Optional Toppings
  • 1 cup Powdered Sugar Use coconut or maple sugar for a Paleo version.
  • 1/2 cup Chopped Nuts Walnuts or pecans can elevate the texture.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • baking sheet
  • Parchment Paper
  • kitchen towel
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Grate summer squash and squeeze gently in a clean kitchen towel to remove excess moisture.
  3. In a medium bowl, combine coconut flour, tapioca starch, baking soda, salt, and coconut sugar.
  4. Cut chilled coconut oil into the dry mixture until it resembles coarse crumbs.
  5. Whisk eggs, coconut milk, vanilla extract, and lemon zest together in a separate bowl.
  6. Pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
  7. Fold in the grated squash and let the mixture rest for about 5 minutes.
  8. Scoop the batter onto the prepared baking sheet, shaping it into an 8-segment circle.
  9. Bake for 20-25 minutes or until golden, then cool on a wire rack.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store scones in an airtight container for 1-2 days at room temperature, up to 4 days in the fridge, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes.

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