Paleo Coconut Flour Scone with Lemon Curd

Paleo Coconut Flour Scone with Lemon Curd
Too good to be true? With this recipe, you can have your scones and eat your lemon curd, too! This recipe serves up a paleo, dairy free, and gluten free coconut flour scone. Get your taste-buds excited!
Three coconut flour scones are arranged on a white plate with a green plant design. A knife can be seen smearing lemon curd onto one of the scones. The overlay text reads: paleo coconut flour scone with lemon curd and whipped cream.
Scones and lemon curd both usually don’t meet the standards for a paleo diet. Traditionally, scones have dairy and grains as core ingredients, making them a no-go for many trying to opt for the paleo diet. Lemon curd usually is made with butter, which, sadly, means many paleo followers miss out on this tart treat.
We’ve thought up a solution that’s perfect for those searching for a scone alternative, or even those just looking for a delicious treat substituting grain and dairy products with a coconut alternative.

Paleo Coconut Flour Scone


Crumbly and light, these coconut flour scones are somewhere between your standard scone and the popular scone biscuit. Paler in color than a standard scone, you may notice a slight golden color developing around the edges of the scone, but overall the dough will remain a pale cream color, even once cooked.
Due to their crumbly nature, we suggest shaping the dough with your hands until flat before baking. If you find your dough does not hold together well, add a little more coconut milk and coconut oil. These scones are hard to over-knead, which is a bonus compared to their traditional counterparts.
Rather than cutting in half to serve, leave whole and drizzle toppings over the scone. Coconut scones are different in texture to a regular scone, with a soft, slightly sweet crumble. Tasty!
Three paleo coconut flour scones sit on a plate in front of a jar of lemon curd, a blue floral teapot, and a yellow bowl of whipped cream.

Increase the Yum Factor


These scones pair perfectly with the crisp tartness of lemon curd. Our lemon curd substitutes butter with coconut oil. You’ll notice your curd is paler in color and a little runnier in consistency than traditionally made curd. Don’t worry – it’s still bursting with flavor!
For a mix of flavors, try making this curd with lime instead of lemon. Most citrus works well in curd recipes and can be a great addition to scones and other desserts. Grapefruit curd on waffles, anyone?
Wondering how you can have scones without whipped cream? You don’t have to. Coconut cream whipped with your sweetener of choice (such as maple syrup) results in a beautiful, fluffy whipped cream. Put a dollop on these scones and enjoy.
These coconut flour scones are beautiful and light, perfect to serve up at your next afternoon tea or as a tasty snack for yourself. Pair with a strong black tea with citrus notes to balance out the coconut flavors, such as Be Well Blend. A tasty black tea with orange and elderberry to enrich and delight your tastebuds, it's available as a decaf black tea, so if you’re being mindful of your caffeine, this may be the blend for you.
Do you prefer an herbal blend? Try Evening in the Garden herbal tea with chamomile, lemon, and rose to calm and unwind. The citrus notes of this blend pair nicely with the curd and coconut flavor of the scones.
Three paleo coconut flour scones are arranged on a white plate with a green plant design. A knife can be seen smearing lemon curd onto one of the scones.

Coconut Flour Scone Recipe



Ingredients:
  • 2 and 1/2 cups coconut flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 3 teaspoons desiccated coconut
  • 1/4 cup coconut oil (chilled)
  • 1 cup coconut milk

Directions:
Preheat oven to 350 F (conventional oven) and line a baking tray with parchment paper.
In a large bowl, sift coconut flour, baking powder, sugar, and desiccated coconut together.
Add coconut oil and rub into the dry mixture using fingertips, until the mix resembles breadcrumbs.
Make a well in the center of scone mix and add coconut milk into the well. Using a flat-bladed knife, mix the dough together until just combined.
Turn dough out and knead until combined. Using hands or a scone cutter, shape dough into your desired shapes, around 2 inches thick.
Place on the prepared baking tray.
Cook at 350 F for 15 mins until cooked through, or scone becomes golden on edges.
Remove scones from the oven and serve with cooled lemon curd and whipped cream. Enjoy!


Paleo Coconut Whipped Cream



Ingredients:
  • 1 can full-fat coconut cream, chilled
  • 1 tablespoon maple syrup

Directions:
Place chilled coconut cream and maple syrup into the bowl of stand mixer with whisk attachment, or use a hand mixer. Whisk on high until soft peaks form.
Set aside in refrigerator until ready to serve.


Paleo Lemon Curd



Ingredients:
  • 4 eggs
  • 1/2 cup coconut oil
  • Zest of 3 lemons
  • 1/3 cup honey
  • Pinch of salt
  • 1/2 cup lemon juice

Directions:
Add all ingredients into a small pan on low-medium heat.
Whisk until all ingredients have combined, then continue whisking for a further 8-10 minutes until curd is cooked and of a pudding consistency.
Remove from heat and place into serving vessel.
Cover and refrigerate until ready to serve.

Three paleo coconut flour scones sit on a plate in front of a jar of lemon curd, a blue floral teapot, and a red teacup with an infuser on its saucer.

Steph Huddleston

Steph Huddleston is a freelance writer and book blogger from Australia. Her passion is for the written word, and of course, tea. If you’re looking for your next great book to read with that cup of tea you can check out her website or follow her on Instagram @stephhuddlestonwriting.
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