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Paleo Lemon Squash Scone

Paleo Lemon Squash Scones: A Fresh Twist on Breakfast Bliss

Paleo Lemon Squash Scones offer a delightful twist on breakfast, combining tangy lemon with tender summer squash for a nourishing and gluten-free treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 scones
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Batter
  • 1 cup Coconut Flour Do not replace with other flours directly.
  • 1/2 cup Tapioca Starch Can substitute with arrowroot.
  • 1 teaspoon Baking Soda For rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/4 cup Coconut Sugar Can swap for other granulated sweetener.
  • 1/4 cup Coconut Oil Chilled, can use refined for neutral taste.
  • 2 large Eggs Can use chia eggs for a vegan alternative.
  • 1/2 cup Full-Fat Coconut Milk Any non-dairy milk works.
  • 1 teaspoon Vanilla Extract
  • 1 large Lemon For zest and juice.
  • 1 cup Grated Summer Squash Can substitute with zucchini.

Equipment

  • Mixing Bowls
  • baking sheet
  • parchment paper
  • whisk
  • spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Prepare the grated summer squash by squeezing out excess moisture using a paper towel.
  2. In a bowl, mix coconut flour, tapioca starch, baking soda, salt, and coconut sugar until combined.
  3. Incorporate chilled coconut oil into the dry mixture until it resembles coarse crumbs.
  4. Whisk eggs, coconut milk, vanilla extract, lemon zest, and lemon juice in a separate bowl.
  5. Pour the wet mixture into the dry ingredients and stir until just incorporated.
  6. Add any remaining lemon juice and mix thoroughly.
  7. Gently fold in the grated squash until just combined.
  8. Let the batter rest for 5-10 minutes and preheat your oven to 375°F.
  9. Scoop dough onto a lined baking sheet and shape into circles, aiming for 8 wedges.
  10. Bake in the preheated oven for 20-25 minutes, until golden brown.
  11. Cool the scones on a wire rack for about 10 minutes before storing.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 5gVitamin C: 15mgCalcium: 1mgIron: 3mg

Notes

Ensure squash is well-dried for best results. Store in an airtight container at room temperature or refrigerate for extended freshness.

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