Here is a grain-free scone recipe that is low in sugar, egg-free, dairy-free, and vegan. These Paleo Lemon Orange Scones are perfect for those with sensitivities to dairy and eggs, but still flaky and packed with incredible flavor.
I came up with this grain-free scone recipe when I was asked to make a few Mother’s Day treats to share. I love everything lemon and citrus but don’t want anything overly sweet so these Paleo Scones are the best of both worlds; they are free of refined sugar, low in carbohydrates, and bursting with both lemon and orange taste.
Most Paleo scones are made just with almond flour and include eggs. I have found them to be chewy and dense instead of light, airy, and flaky like mine turned out. The addition of cassava flour lightens these scones up and allows them to be flaky, while the ground flax keeps them from falling apart. Cassava flour is not without its share of carbohydrates I know, but it is high in resistant starch so much of the carbohydrates feed our beneficial gut microbes instead of raising our blood sugar. This is the best benefit of using cassava flour rather than tapioca or arrowroot starch which both have a direct effect on blood sugar levels.
To make these scones even more irresistible you can add a simple lemon glaze after they come out of the oven. Simply brush the tops of the scones with a mix of 2-parts melted coconut butter to 1-part honey and 1-part lemon juice. I’ve included the recipe for this optional lemon glaze below. With or without the glaze, I love these Paleo Lemon Orange Scones.
- In a medium-sized mixing bowl combine the almond flour, cassava flour, xylitol, orange zest, baking soda, and salt. Soak the ground flax seeds in warm water for 5 minutes.
- In a small saucepan melt the coconut oil, and add the honey (if using) and lemon juice once the stove is off.
- Mix the wet ingredients into the dry ingredients until well combined. Using your hands, press the batter into dough and form into a log about 8 inches long or about an 8-inch wide circle.
- Roll the “dough log” up into parchment paper or wrap up the circle shape and chill it in the fridge for at least 20 minutes.
- Preheat oven to 350°F while dough is chilling. Line a baking sheet with parchment paper and set aside.
- Once the dough is chilled you can slice the log into ½-inch slices or cut the circle (if you prefer triangle shapes) into 8-12 pie pieces.
- Optionally, brush the tops of the scones with full-fat canned coconut milk, if you are not planning to use the glaze.
- Bake for 12-14 minutes until scones have light golden brown edges. Remove from the oven and brush with the optional glaze.
- To make the optional glaze: Carefully melt the coconut butter in a small saucepan, or double-boiler, over low heat. Mix in the lemon juice and honey. Gently brush the mixture over the warm scones.
You can make this recipe ahead of time and keep the dough in the fridge for a few days before you need it.
Just let the slices warm for a few minutes before baking or alternatively, they made need a few extra minutes of bake time.