Nut-Free Paleo Lemon Blueberry Scones | Diane Sanfilippo

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  1. I’m sorry to hear about the allergy, but excited at the prospect of more nut free recipes; almonds really give me issues (intolerance, I think it’s a FODMAPS thing) so I’ve basically quit using almond flour for the rare occasions I bake. These look delicious, I will give them a shot soon!

  2. I’m doing Paleo with no eggs, which has been difficult for me. Do you think I could use some egg replacer in these? They sound so good!

    1. I’ve tried the egg replacer stuff and not had any luck; I think it needs the gluten of grain-based flours to work. What I ended up with has very flat, but that may be OK if that is your only choice; I guess you could try it and see.

  3. Thanks for sharing this! I’ve started avoiding nuts and your recipe came at the right time. Hope to try it this weekend.

  4. Thanks for sharing this! I’ve started avoiding nuts and your recipe came at the right time. Hope to try it this weekend.

  5. Awesome recipe – can’t wait to try it! My son has a life threatening peanut allergy but is OK with tree nuts. However, it took me 3 mos of research before I decided to “go Paleo” last year to ensure I was able to source ingredients not cross-contaminated (as you know, some of the silliest ingredients can be “made/processed in a facility”). My point: Thank you!! Thank you for using your knowledge, skills & talents to come up with some great recipes that are safe for ALL nut allergic people (and those who choose to eliminate for whatever reason). Keep them coming, Diane!!

  6. Awesome recipe – can’t wait to try it! My son has a life threatening peanut allergy but is OK with tree nuts. However, it took me 3 mos of research before I decided to “go Paleo” last year to ensure I was able to source ingredients not cross-contaminated (as you know, some of the silliest ingredients can be “made/processed in a facility”). My point: Thank you!! Thank you for using your knowledge, skills & talents to come up with some great recipes that are safe for ALL nut allergic people (and those who choose to eliminate for whatever reason). Keep them coming, Diane!!

    1. Store them? This doesn’t compute… that implies leftover 😉

      Truthfully, I’d store any coconut flour or nut-flour baked goods in the fridge and re-heat in the toaster oven before eating.

    1. Store them? This doesn’t compute… that implies leftover 😉

      Truthfully, I’d store any coconut flour or nut-flour baked goods in the fridge and re-heat in the toaster oven before eating.

      1. I know…right!? These didn’t last more than an hour in my house. I served them with a side of bacon for some protein goodness.

  7. Thank you! I am grain free, by necessity, and my son is nut allergic too! So as you can imagine, baking has been rare. Anything I can make that we can all eat, is wonderful.

  8. I’m so sorry about your nut allergies, but secretly I’m thrilled that they’re prompting you to post more grain-free, nut-free recipes. My kids have severe peanut allergies and so we also avoid all tree nuts. I get so excited to see new treat ideas, but usually my hopes are dashed when I view the recipe and the first ingredient is almond flour. I’ll be making these for Sunday breakfast. Thank you!

  9. I’m so sorry about your nut allergies, but secretly I’m thrilled that they’re prompting you to post more grain-free, nut-free recipes. My kids have severe peanut allergies and so we also avoid all tree nuts. I get so excited to see new treat ideas, but usually my hopes are dashed when I view the recipe and the first ingredient is almond flour. I’ll be making these for Sunday breakfast. Thank you!

  10. These made my house smell amazing and were absolutely delicious!! I had one problem though…my batter was very runny and they came out like pancakes instead of scones. Any idea what I could cause this? Could it be because I used light coconut milk instead of full-fat? They were fantastic though even as pancakes!

    1. Mine were very runny too, and I used light coconut milk. I put the batter in muffin tins, and they turned out great!

  11. These made my house smell amazing and were absolutely delicious!! I had one problem though…my batter was very runny and they came out like pancakes instead of scones. Any idea what I could cause this? Could it be because I used light coconut milk instead of full-fat? They were fantastic though even as pancakes!

    1. Mine were very runny too, and I used light coconut milk. I put the batter in muffin tins, and they turned out great!

  12. Oh my gosh! I made these today, but didn’t have blueberries, so subbed blackberries and strawberries. They were fantastic! Thank you!

  13. Oh my gosh! I made these today, but didn’t have blueberries, so subbed blackberries and strawberries. They were fantastic! Thank you!

  14. I loved these so much I made them again last week with blueberries. They made me think of a pre-paleo scone recipe I loved with orange and cranberry. I gave it a try this week, cutting back on the honey a little, because oranges are sweeter than lemons. Delicious! Thanks again!

  15. I loved these so much I made them again last week with blueberries. They made me think of a pre-paleo scone recipe I loved with orange and cranberry. I gave it a try this week, cutting back on the honey a little, because oranges are sweeter than lemons. Delicious! Thanks again!

  16. I’m fairly new to all this, i already have almond flour on hand. Should this recipe work if i used a full cup of that? is there something that either the coconut or arrowroot flour do that would really be needed? thanks in advance to anyone who can offer advice 🙂

    1. No, you can’t sub almond flour in for coconut flour as they work VERY differently in recipes. There are lots of other almond flour-based scone recipes out there that you can try though!! Try primalpalate.com 🙂

  17. I’m fairly new to all this, i already have almond flour on hand. Should this recipe work if i used a full cup of that? is there something that either the coconut or arrowroot flour do that would really be needed? thanks in advance to anyone who can offer advice 🙂

    1. No, you can’t sub almond flour in for coconut flour as they work VERY differently in recipes. There are lots of other almond flour-based scone recipes out there that you can try though!! Try primalpalate.com 🙂

  18. These look wonderful – silly question, but as a Brit, is the baking soda baking powder or bicarb of soda, two different things over here! Thanks…

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  19. I am trying to make this recipe, but the list of wet ingredients that are blended together does not include the coconut milk. I see people mentioning they had runny batter…I need to know if I should use the coconut milk and mix it in with the rest of the wet ingredients or omit it and have a thicker batter. Help!

    1. Yeah I got nothing for you. I noticed the same, added full fat coconut milk and it was runny. Panicked. Let it sit for like 10 min, still nothing. Added a bit more coconut flour then just decided to go with the muffin tins. We’ll se how they turn out!

  20. 2 questions:
    1) Is the nutrition info based on a single serving (1 scone)?
    2) If I reduce the amount of honey because I’m avoiding sugars (even natural), should that impact the rest of the recipe? Other than the sweetness of course.

    1. my batter is also very runny. I feel like I should not have added the coconut milk. Is this canned coconut milk or the kind you can buy as a regular milk in a quart or half gallon size that they sell?

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  25. Thank you so much for these recipes, I can’t wait to make quite a few of them. I completely agree with you about the gluten thing – I consider so many things that people eat to be not food – just because you CAN eat it, doesn’t mean it SHOULD be eaten.

  26. I tried to make these for a friend who is off:
    – All Grains
    – All Sugar
    – All well basically everything that is not vegetable, fruit or meat.

    I followed the instructions I think pretty straight on. I did leave out the honey (no sugars) thinking that the blueberries, vanilla and lemon would do the flavoring.

    And I did not end up with a runny batter. I had a very scoopable dough. In fact used my trusty cupcake ice cream scooper.

    But the resulting scone was very rubbery in texture. Bites that had blueberry were flavorful, but only a hint of lemon to be found.

    Any ideas where I went wrong, or is the coconut/arrowroot flour bake with that kind of doughy texture?

    Really hoping to find a baked good that can meet his dietary needs.

    – Katherine

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        Leaving out the honey will significantly alter the texture and flavor of these. I wouldn’t make them that way and expect the result to be at all the same as the recipe. The honey will also amplify the lemon flavor- the same way salt works in savory dishes to amplify flavor, sweeteners do in sweet dishes. You may find the recipes in The 21-Day Sugar Detox book and cookbook will suit your needs better since no sweeteners are added, only fruits in the program sweeten the baked items.

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  31. Have you ever tried to use a mashed banana to replace the maple sugar in these? I know some recipes this works with, others not so much. Just wanted to see if you have tried this. We LOVE your cookbook, it’s the only one that stays on the kitchen counter, we use it so much 🙂

  32. So excited to see this! My husband and I were told to try paleo, but my daughter is allergic to nuts, so a lot of the recipes I find are a no go. Can’t wait to try this!

  33. I’m allergic to bee stings too, and I suspect I’m sensitive to nightshades and FODMAPs. I have to be EVEN MORE careful than the average person who has an allergy however, because (This is the truth) I’m also allergic to Epinephrine! so an EpiPen could cause an additional reaction on top of (And instead of fixing) the first one!

  34. The recipe instructions do not mention when to add the coconut milk, I assume it goes in with the other west ingredients to the food processor?

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  35. Finally I found a nut-free paleo recipe. I have IBS and follow the Low FODMAP Diet, as well as paleo (lots of overlap by the way, which I find interesting).
    Anyway, I can only eat small amounts of nuts, and sometimes I crave a baked good, and there is nut flour in every.single paleo baking recipe.
    Thank you for this recipe. I will try it out and start following you.

    (And I feel you about the allergy. I am allergic to all plants of the onion family. So annoying and troublesome).

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  36. Yay!! It seems ALL paleo treats are made with almond flour, so from another nut allergy sufferer, thank you – thank you – thank you!!!

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