Go Back
+ servings
3 AIP scones with different toppings
Print

AIP Master Scones Recipe (any flavor! | Paleo | egg-free)

Use this AIP Master Scones Recipe to make the best Paleo, egg-free, nut-free scones in a variety of flavors. Perfect texture!
Course Afternoon tea, Breakfast, Dessert, Snack
Cuisine American, British, English
Keyword aip, any flavor, gluten-free, master recipe, paleo, scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 scones
Calories 285kcal
Author Megan
Cost $3

Equipment

  • baking sheet
  • hand held mixer (optional)
  • oven

Ingredients

  • 1-¼ cups tiger nut flour sift if it's super clumpy or break up any clumps with the back of a spoon
  • ½ cup arrowroot + 1 Tablespoon extra on which to pat down and form the dough
  • ¼ cup coconut cream warm slightly if it's hard
  • ¼ cup coconut oil melted and cooled
  • ¼ cup maple syrup room temperature
  • 3 Tablespoons tapioca flour
  • 1 Tablespoon gelatin
  • ½ teaspoon baking soda sifted
  • ¼ teaspoon sea salt
  • maple sugar sprinkle the surface before baking, optional

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Stir together all of the dry ingredients in one big mixing bowl: tiger nut flour, arrowroot, tapioca flour, gelatin, baking soda and sea salt.
  • Add in the coconut cream, melted (slightly cooled) fat, liquid sweetener and any add-ins, like berries.
  • Mix the dough with hand held beaters on low speed (or use an upright mixer if you prefer) until all of the ingredients are equally incorporated. (You can also mix the dough by hand, but it'll be a bit more of a workout.)
    aip scone dough process
  • Turn the dough out onto a surface dusted with 1 Tablespoon arrowroot powder. Press and form it into a nice disc shape, about 1"+ tall and 8 or so inches in diameter. Cut into 6 equal wedges (cut straight down on the dough with a long sharp knife that's dusted with arrowroot). Optional: Sprinkle with a little maple sugar, depending on the flavor of scone.
    scone dough in a disc shape
  • Transfer to parchment lined baking sheet, spacing the scones apart, as shown in the photo below. Bake for 20 to 25 minutes, until golden brown and bursting/cracked in places.
  • Allow to cool completely if you plan to garnish with a glaze.

Nutrition

Calories: 285kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Sodium: 94mg | Potassium: 183mg | Fiber: 16g | Sugar: 8g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg