AIP Blueberry Scones

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AIP Blueberry Scones

AIP Blueberry Scones

These AIP-friendly Blueberry Lemon Scones are a delightful treat, great for breakfast or as a delicious snack any time of day. They're perfect for those following an AIP diet or anyone looking for a tasty, gluten-free, and dairy-free treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Servings 6 serves
Calories 273 kcal


  • 1 1/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 cup coconut oil softened
  • 1/4 cup maple syrup
  • 1/2 cup fresh blueberries
  • 1 tbsp lemon juice
  • 1/4 tsp baking soda
  • 1 gelatin egg 1 tbsp gelatin + 1/4 cup water

For topping:

  • 1 tbsp melted coconut butter
  • 1 tsp lemon zest


  • Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper that’s lightly greased with coconut oil.
  • Sift the tigernut flour and tapioca starch together and set aside.
  • Add in the coconut oil, lemon juice, and maple syrup to the flour mixture and stir until combined.
  • Stir in the baking soda and fresh blueberries.
  • For the gelatin egg, add the water to a small saucepot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn it on low heat. Slowly melt the gelatin (this will take just a few minutes) and remove from heat. Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
  • Once the dough is thoroughly combined, place it onto a cutting board and form it into a large circle, keeping it about an inch in height.
  • Use a pizza roller or a knife to slice the dough into 6 triangular scones.
  • Bake in the oven for 20-25 minutes.
  • Remove from the oven and allow to cool.
  • Add the lemon zest, drizzle on the coconut butter, and enjoy!


Serving: 1sconeCalories: 273kcalCarbohydrates: 19.3gProtein: 3.4gFat: 13.2g
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