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Home » Recipes » Breakfast » Paleo Lemon Squash Scone

Paleo Lemon Squash Scone

By Taesha Butler July 30, 2019 (Updated August 6, 2021) 14 Comments

Servings8 scones
Prep Time10 mins
Cook Time25 mins
Jump to Recipe
5 from 3 votes

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!

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.

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.

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.

Tips

  • 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.

Suggested Adaptations

  • 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

  • Paleo Lemon Zucchini Bread
  • One-Bowl Paleo Lemon Muffins
  • Paleo Lemon Blueberry Scones

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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.
Print Recipe
5 from 3 votes

Paleo Lemon Squash Scones

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.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten free, lemon, paleo, scones
Servings: 8 scones
Calories: 187kcal
Author: Taesha Butler

Ingredients 

  • 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

Instructions 

  • 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 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

Nutrition

Calories: 187kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 58mg | Fiber: 4g | Sugar: 6g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Dairy-Free, Gluten-Free, Grain Free, Meal Prep, Paleo Tagged With: squash

Previous Post: « Lemon Garlic Chicken Stuffed Peppers
Next Post: Beef & Mushroom Meatballs »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Courtney

    July 30, 2019 at 9:46 pm

    How many eggs? I assumed 2?

    Reply
    • Taesha

      July 30, 2019 at 9:50 pm

      Yes, 2. Funny, they are showing up in the recipe for me.

      Reply
  2. Mary

    August 1, 2019 at 5:55 pm

    5 stars
    Made these this morning and they were so good! I’m always struggling to find ways to use summer squash, so I loved this breakfast option.

    Reply
  3. Maneet

    April 19, 2020 at 5:55 pm

    Can you substitute anything else for the tapioca starch or arrowroot?

    Reply
    • Taesha

      April 19, 2020 at 9:35 pm

      Cornstarch will work if Paleo isn’t needed.

      Reply
  4. fitoru

    April 23, 2020 at 11:29 pm

    5 stars
    I am on Paleo diet and I sure will try these recipes to help me boost my immune system…

    Reply
  5. Michelle

    May 17, 2020 at 8:48 pm

    I i just made these, so delicious thank you, made them into small scones 🙂 will definitely be in repeat

    Reply
    • Taesha

      May 18, 2020 at 4:11 pm

      I am so glad you enjoyed them!

      Reply
  6. Heather Long

    May 21, 2020 at 2:26 pm

    5 stars
    These were yummy! I’ve never made scones before, because they seemed difficult but these were easy! I was thinking about trying again and making it savory. taking out the sugar and vanilla and adding some cheese and herbs. I’m curious how they will turn out!

    Reply
    • Taesha

      May 21, 2020 at 4:23 pm

      I have been thinking about making a savory scone recently! So glad these were easy to make and enjoyed!

      Reply
  7. Patti

    August 24, 2020 at 9:14 pm

    I’ve been looking for other ways to use my yellow summer squash! Have you tested this using flax eggs? I have the Bob’s Red Mill egg substitute.

    Reply
    • Taesha

      August 25, 2020 at 2:07 am

      I haven’t. If you try, I’d be interested to heat how it goes! Also, you can use summer squash in most zucchini recipes!

      Reply
  8. Angie

    March 14, 2021 at 3:38 am

    Have made these 2x. Yum! I changed it a little, used chia seed eggs (2 TB and 1/2 cup water total) and only 1/4 cup of sugar. Amazing and a pleaser for even my toddler twins! Thank you

    Reply
    • Taesha

      March 14, 2021 at 6:00 pm

      Yay! I am so glad! I love this recipe too and I am totally going to need to try these with your chia egg suggestion!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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