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Paleo Lemon Squash Scone

Paleo Lemon Squash Scones: A Zesty Twist on Tradition

Discover a delightful blend of citrus and summer squash in these Paleo Lemon Squash Scones, perfect for an easy breakfast or snack.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup Grated Summer Squash Can be substituted with zucchini.
  • 1/2 cup Coconut Flour Tricky to substitute.
  • 1/4 cup Tapioca Starch Arrowroot can be used.
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Coconut Sugar Any granulated sweetener can substitute.
  • 1/4 cup Chilled Coconut Oil Butter can be used if not dairy-free.
  • 2 large Eggs
  • 1/3 cup Full-Fat Coconut Milk Any non-dairy milk works.
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Baking Sheet
  • Parchment paper
  • Oven

Method
 

Step-by-Step Instructions
  1. Begin by grating the summer squash and squeezing it in a paper towel to remove excess moisture. Set aside.
  2. In a medium bowl, combine the coconut flour, tapioca starch, baking soda, salt, and coconut sugar. Whisk until evenly mixed.
  3. Add the chilled coconut oil to the dry mixture and blend until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and lemon zest until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the lemon juice and grated squash.
  6. Let the batter rest for 5 minutes, then scoop onto a parchment-lined baking sheet, shaping into circles and slicing into wedges.
  7. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
  8. Let the scones cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sconeCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Squeeze out excess moisture from the grated squash for the best texture. Don't overmix the batter.

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