Brunch is my favorite meal of the day, and if I could I would have brunch every day. AIP scones are one of my favorite AIP brunch and AIP diet breakfast recipes. They are lightly sweet with a delicious lemon glaze and SO easy to make! These Lemon Strawberry AIP Scones are a fun recipe to make and they are AIP and Paleo. This healthy scone recipe will have your belly full and your heart happy.
AIP scones can be very versatile and are great not only as an AIP diet breakfast, but also for dessert or a snack. This recipe uses strawberries, but you could easily substitute different types of berries: blueberries, raspberries, blackberries, or a mix of all of them. You can make the strawberry lemon combo, but feel free to experiment with whatever berries you like!
Tips on making AIP Scones: An AIP Diet Breakfast
Do I need to chill the shortning?
To achieve a more flakey texture in these AIP Scones, it is best to refrigerate or even freeze the palm shortening before you use it in the recipe. If your shortening is room temperature, it won’t ruin the scones, but they will have a better flakier texture with cold shortening.
What do I do if I don't have lemon zest?
I highly encourage you to use lemon zest in this healthy scone recipe, but if you do not have any lemon zest on hand you can substitute ½ teaspoon lemon extract. I don’t always have fresh lemons on hand, so I keep some extra zest in the freezer for when I need to use it in a recipe.
Can I use frozen strawberries in AIP scones?
In this recipe you can use fresh or frozen strawberries. The main thing is that if you use frozen berries, you want to make sure that you do NOT thaw them before using them in the recipe.
How to make sure this healthy scone recipe bakes evenly
To make sure they bake evenly, bake them on the middle rack of the oven and flip the cookie sheet halfway through the baking time. I do find that the bottom of these scones bakes very quickly, so keep an eye on them while they are in the oven to avoid burning them.
How to make small measurements with liquid
I often have recipes where I measure 2-3 tablespoons of an ingredient, and this can be really difficult to do precisely with measuring spoons. I have this small measuring glass and I love having it for baking because it makes small measurements so easy!
How to make this AIP diet breakfast recipe
Start by preheating the oven to 350 degrees Fahrenheit.
Next wash your strawberries and chop them into bite sized pieces so they will be ready for the dough. You will want to do this first so that when the baking soda is activated you can quickly get the dough in the oven.
If you are using fresh lemon juice go ahead and zest and juice your lemon. Measure 1 tablespoon of lemon juice, and pour it into the coconut milk.
In a large bowl, mix all the dry ingredients together. Add the cassava flour, coconut flour, tapioca flour, baking soda, and salt in a large bowl, and stir until well incorporated.
Next add the cold palm shortening to the dry ingredients and stir until small clumps start to form. The mixture will be coarse. Then add the honey to the mixture and stir again. Finally, add the lemon coconut milk mixture into the dough.
The dough should stick together and not crumble apart. If your dough is too wet add a tablespoon of cassava flour, if your dough is too crumbly, add a tablespoon of coconut milk.
Once the dough is the right consistency, add in the strawberries and form the dough into a round. Make sure you leave the dough thick, about 2 inches, because that is how thick the scones will be. These scones will rise a little bit, but they will not rise like scones with wheat flour.
Cut the dough into 8 pieces or use a biscuit cutter. Then place them on a cookie sheet and bake for 15-17 minutes. To make sure they bake evenly, bake them on the middle rack of the oven and flip the cookie sheet halfway through the baking time.
I do find that the bottom of these scones bakes very quickly, so keep an eye on them while they are in the oven to avoid burning them.
Making the Glaze for these Healthy AIP Scones: An AIP Diet Recipe
While the scones are baking, add all the ingredients for the glaze together and stir. If the glaze is too thick try adding a little bit more coconut milk or microwaving the glaze to soften it. I put my glaze in a plastic bag and squeezed it out on the scones.
If you liked this recipe, you should check out these!
Lemon Strawberry AIP Scones (AIP and Paleo)
Ingredients
Lemon Strawberry Scones
- ½ Cup Cassava flour
- ⅓ Cup Coconut flour
- ¼ Cup Tapioca flour can substitute arrowroot flour
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 3 Tablespoons Palm shortening chilled
- ¼ Cup Honey
- ⅓ Cup Coconut milk full fat
- 1 Tablespoon Lemon juice
- ½ Teaspoon Lemon zest
- 1/3 Cup Chopped Strawberries Fresh or frozen
Lemon Glaze
- 1 Tablespoon Coconut butter
- 1/2 Tablespoon Honey
- 2 Teaspoons Coconut milk
- 1 Teaspoon Lemon juice
Instructions
Lemon Strawberry Scones
- Start by preheating the oven to 350 degrees Fahrenheit.
- Next wash your strawberries if fresh and chop them into bite sized pieces so they will be ready for the dough. You will want to do this first so that when the baking soda is activated you can quickly add the strawberries and get the dough in the oven.
- If you are using fresh lemon juice go ahead and zest and juice your lemon. Measure 1 tablespoon of lemon juice and pour it into the coconut milk.
- In a large bowl, mix all the dry ingredients together. Add the cassava flour, coconut flour, tapioca flour, baking soda, and salt in a large bowl, and stir until well incorporated.
- Next add the cold palm shortening to the dry ingredients and stir until small clumps start to form. The mixture will be coarse. Then add the honey to the mixture and stir again. Finally, add the lemon coconut milk mixture into the dough.
- The dough should stick together and not crumble apart. If your dough is too wet add a tablespoon of cassava flour, if your dough is too crumbly, add a tablespoon of coconut milk.
- Once the dough is the right consistency, add in the strawberries and form the dough into a round. Press the dough as thick as you want the scones, about 2 inches.
- Cut the dough into 8 pieces, or use a biscuit cutter and place them on a cookie sheet and bake for 15-17 minutes. To make sure they bake evenly, bake them on the middle rack of the oven and flip the cookie sheet halfway through the baking time.
Lemon Glaze
- While the scones are baking, add all the ingredients for the glaze together and stir. If the glaze is too thick try adding a little bit more coconut milk or microwaving the glaze.
