Autoimmune Paleo Scones With Strawberry and Vanilla
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cook time: 25 mins Total time: 30 mins
  • 1 cup tigernut flour, available here
  • ½ cup cassava flour, available here
  • ¼ coconut flour
  • ¼ cup coconut oil, softened
  • ¼ cup maple syrup
  • ½ cup fresh strawberries, sliced
  • ½ tsp vanilla extract
  • ¼ tsp baking soda
  • For the gelatin egg (sub 1 regular egg)
  • 1 tbsp Vital Proteins gelatin, available here
  • ¼ cup water
  • For the glaze (optional)
  • 1 tbsp melted coconut butter
  • 1 tsp maple syrup
  1. Preheat the oven to 350 F and line a baking sheet with parchment paper that’s lightly greased with coconut oil
  2. Using a large bowl, sift the tigernut flour, cassava flour, and coconut flour together and set aside
  3. Stir in the coconut oil, maple syrup, and vanilla extract, and then the baking soda and sliced strawberries
  4. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly sprinkle over the gelatin. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just 1-2 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.
  5. Place the dough onto a cutting board and form it into a large circle. Use a knife or pizza roller to slice the dough into 6 triangular scones.
  6. Bake in the oven for 20-25 minutes, or until fully cooked. Remove from the oven and cool on a cooling rack.
  7. Stir together the glaze ingredients, if using. Drizzle the optional glaze on the scones and enjoy!
Recipe by Empowered Sustenance at