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Paleo Lemon Squash Scone

Paleo Lemon Squash Scones: A Nutritious Twist on Tradition

Discover Paleo Lemon Squash Scones—a flavorful, nutritious gluten-free treat packed with summer squash.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Paleo
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup Grated Summer Squash Zucchini can be used if summer squash is unavailable.
  • 1 cup Coconut Flour Provides structure, regular flour can be used for non-Paleo.
  • 1/4 cup Tapioca Starch Arrowroot starch is a great substitute.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/4 cup Coconut Sugar Natural sweetener, can substitute granulated sweetener.
  • 1/4 cup Chilled Coconut Oil Butter can be used for non-Paleo.
  • 2 large Eggs For vegan options, use flax eggs.
  • 1/2 cup Full-Fat Coconut Milk Any non-dairy milk can be a substitute.
  • 1 teaspoon Vanilla Extract
  • 1 unit Zest of Lemon Adjust to taste.
  • 1/2 unit Lemon Juice Adds tang.

Equipment

  • Mixing bowl
  • Whisk
  • pastry cutter
  • spatula
  • baking sheet
  • Kitchen Towel
  • measuring cups
  • measuring spoons
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Grate 1 cup of summer squash and squeeze out excess moisture using a kitchen towel.
  2. Mix together 1 cup coconut flour, 1/4 cup tapioca starch, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup coconut sugar.
  3. Add 1/4 cup chilled coconut oil and mix until it resembles coarse crumbs.
  4. In a separate bowl, whisk together 2 eggs, 1/2 cup coconut milk, 1 teaspoon vanilla extract, and the zest of one lemon.
  5. Combine the wet mixture with the dry mixture, mixing gently to combine, then fold in the grated squash and 1/2 lemon juice.
  6. Let the batter rest for 10 minutes, then shape into scones and place on a lined baking sheet.
  7. Bake at 375°F (190°C) for 20-25 minutes until golden brown.
  8. Cool for 10 minutes on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 160mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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