These Paleo Lemon Squash Scones are a flavor explosion! Easy to make, delicious, amazing texture, bright with lemon and surprisingly veggie-loaded with summer squash. Gluten free, dairy-free and nut-free option.Jump to Recipe
This recipe is the love child of two of my favorite TNN recipes: Paleo Lemon Blueberry Scones and Paleo Lemon Zucchini Bread. I make them both whenever I have lemons on hand and surprisingly easy to make (which is not something that can be said for all Paleo baking recipes). I love the bright flavor lemon gives baked goods and a lemony treat is my favorite thing to dunk in tea while editing photos or to make on a sleepy Sunday morning.
While I was enjoying the last batch of my lemon zucchini bread, I got to thinking about how easily it would be to swap out zucchini with the underrated and under-used summer squash.
And y’all know me and I simply can’t leave a delicious lemony treat (or any treat, for that matter) alone. I have to find a way to veggie-load it. Because, why not? And the more veggies in my life and in my belly, the better for so many reasons.
Seriously, summer squash seems to be one of those veggies (yes, I know it is botanically a fruit, but 99.99999% of people use it as a veggie in their culinary endeavors) that people have coming out of their ears this time of year, but have no idea what to do with beyond grilling or maybe sautéing to serve as a side for dinner. But summer squash has so much more potential than that, friends! So much more.
Think of all the awesome ways you can use zucchini and try swapping it out with a summer squash. In lasagna, soup, breads, muffins and even smoothies. The squashy options are endless and now you have
Bonus, if you have someone in your house who REALLY doesn’t like specks of green in their food from zucchini, the yellow and white ones of a summer squash are sure to be more visually inviting to them!
Benefits of summer squash
I recently discovered how *magical* the flavor combo of zucchini and lemon is. Like, seriously! Go and make the Lemon Zucchini Bread, friends and tell me you don’t find it like a fairytale in flavor form! Moist, tangy and just enough sweetness to make everything come together in a delicious little bow.
We all know we should eat our fruits and veggies because they are Mother Nature’s favorite way to get your vitamins and minerals. And beautiful squash has way more nutritional goodness in it than many people think.
Squash is an excellent source of vitamin C, making it an immune boosting food! It also has oodles of vitamin A. As for minerals, squash contains magnesium, potassium, manganese, copper, phosphorus, calcium, and iron.
So, get that squash into your baked goods and bellies….starting with these Paleo Lemon Squash Scones.
- Let the batter sit for a few moments before baking. Coconut flour soaks up a lot of moisture, but needs few minutes to absorb everything. So, before putting these scones onto the baking sheet, let the batter hang out in the bowl for 3-5 minutes.
- Replace the squash with zucchini.
- Make them as mini scones. Instead of one big scone, form them into cookie-sized scones and bake them for about 15 minutes or until the top is a slight golden brown color.
Other recipes you are going to love
Loving the veggie-loaded goodness and hungry for more?Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!
Paleo Lemon Squash Scones
- 3/4 cup grated summer squash
- 3/4 cup coconut flour
- 1/2 cup tapioca starch or arrowroot
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut sugar or your favorite granulated sweetner
- 1/4 cup coconut oil chilled
- 2 eggs
- 1/4 cup full-fat coconut milk or almond milk
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 tbsp lemon juice
- Place grated squash in the middle of a paper towel or clean dish towel. Wrap it up. Give it a little squeeze and set aside for towel to absorb extra moisture.
- In a medium bowl, combine coconut flour, tapioca flour,
baking soda, salt and coconut sugar. Mix until everything is incorporated.
- Add chilled coconut oil to the flour mixture. Using a fork,
cut the coconut oil in until the mixture is crumbly. Set aside just for a minute.
- In a separate small bowl, combine eggs, milk, vanilla and lemon zest. Whisk together until well blended.
- Pour the contents of the small bowl into the flour mixture. Carefully mix to combine until the batter has an even consistency.
- Add lemon juice to the scone batter, stirring again to work
the flavor in.
- Fold in grated squash
- Let batter sit for a few minutes to allow the coconut flour
to absorb liquids
- Scoop the batter onto a baking sheet lined with
parchment paper or a silicone baking mat. Using your hands, form the batter
into a circle, flattening it to be between 1/2″ and 3/4″ thick. Using a knife or
bench knife, slice the circle into 8 wedges.
- Bake the scones for 20 to 25 minutes in a 375, or until
they’re slightly golden brown.Remove the scones from the oven, and cool
completely. Like most coconut flour baked goods, the scones will have the best
texture when cool.When the scones are completely cool, put them in an air tight
container and store in the fridge for up to 4 days