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5 from 1 vote

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


  • 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


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