All Recipes/ Breakfast/ Healthy Snacks/ Healthy Sweet Treats/ Kids Food/ Latest Posts

Citrus Blueberry Lectin-Free Scones

After a few tests I can write this lectin-free scones recipe down and share it with the world. They are tasty, soft, fragrant, perfect for breakfast, snacks, or even gourmet sandwiches. They are also super easy to make, with pretty common ingredients, especially if you are familiar with a gluten/grain-free, sugar-free lifestyle.

A treat without the guilt trip, or the pain

They are made with almond, sorghum and arrowroot flours, so technically not really grain free. Sorghum is a grain, but a lectin-free grain, therefore acceptable for the Plant Paradox lifestyle. If you didn’t know already, gluten is a lectin, and anything that is lectin-free is also gluten free. However, not everything that is gluten free is also lectin-free. If you can’t find arrowroot, you can replace it with tapioca flour. To help the flours and the texture I used Xanthan Gum, which helps bind all the non-gluten flours together, and baking soda and Cream of Tartar, to replace baking powder, which most of the times contains corn starch. Everything is Plant Paradox approved.

This recipe requires yogurt, so I used Kite Hill almond plain yogurt (non-dairy), and for butter I used unsalted, President brand, that is made in France. If this brand is not available to you, Trader Joe’s has a a French butter, and there are few stores that sell Italian butter. The butter and egg keep this recipe from being dairy-free and plant-based, so I’m wondering if coconut oil and no egg will do the trick. I think it will, maybe it will have a slightly different texture, but it will work. If you try let me know.

I used organic, frozen, wild-blueberries, mainly because they are much smaller in size and I like that when I bake, but you can use fresh, organic blueberries, especially if they are in season. I tried this recipe with dry, unsweetened cranberries and that also works. Basically once you have the basic dough down you can use your creativity to create your own. I personally love the combination of blueberries, orange and lemon, and cranberries and orange is a good match too. You can even use fresh cranberries, since they are in season now.

The sweetener I used is Lakanto, granulated, but only used 2 tablespoons, which doesn’t make these scones sweet, but if you know this blog or me for some time you know I don’t make and I don’t encourage the over-use of sweeteners, even if approved. Sweet taste, no matter where it comes from, can transmit your brain the same message as sugar, and create a similar effect on your insulin and on your cravings. The more you feel the sweet taste, the more you want to eat sweet things. You do you though, feel free to add more Lakanto if you like a sweet scone, or you can even replace it with Swerve.

They are perfectly fine without a glaze, but I made a cacao butter-citrus glaze, using raw cacao butter, orange juice and lemon zest. Maybe it doesn’t look as good as your usual sugar glaze, but I promise is tasty. Actually I’m really bad at decorating anything, so I’m sure some of you will make them look better.

*This page contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Citrus Blueberry Lectin-Free Scones

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.29 out of 5)
Loading...
By Claudia Curici Serves: 6
Prep Time: 20 minutes Cooking Time: 23 minutes

A treat without the guilt trip, or the pain.

Ingredients

  • 1 cup almond flour, packed + 2 tbsp
  • 1/2 cup sorghum flour + 1/2 cup sorghum flour for kneading
  • 1/2 cup arrowroot flour
  • 3/4 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 1 tsp Xanthan Gum
  • 1/4 tsp salt
  • 2 tbsp monk fruit granulated sweetener (Lakanto)
  • 4 tbsp French or Italian butter
  • 2/3 cup Kite Hill almond yogurt, plain
  • 1 pastured egg, lightly beaten
  • zest of one organic orange
  • zest of one organic lemon
  • 1/2 cup wild blueberries (frozen)
  • FOR THE GLAZE
  • 80g cacao butter
  • 2 tbsp orange juice
  • zest of one organic lemon (+zest of one organic orange) for more citrus flavor (optional)

Instructions

1

Preheat oven to 400F. Line a baking sheet with parchement paper.

2

Add all the flours (except for 1/2 cup sorghum flour) and dry ingredients in a food processor, including the sweetener. Pulse several times. Add the butter, pulse few times, add the yogurt, the beaten egg and the zest. Pulse few times until all mix together. Don't over mix.

3

Take the dough out in a bowl or on a parchement paper, add the 1/2 cup of sorghum flour, and bring the dough together without working it too much. Add the frozen bluberries, slightly incorporate them in the dough, and shape the dough in a circle, add it to the pan sheet and cut it in 6 triangles. You don't need to separate it now. Bake it for 15 minutes, take it out and now you can easily separate the 6 triangles. Put back in the oven for about 8 more minutes.

4

While the scones are baking you can make the glaze. Mix all the ingredients and melt on low heat, in a thick sauce pan. Put in on the side and wait for it to get almost solid again. Add it to the scones when they are cold.

 

You Might Also Like

13 Comments

  • Reply
    rebecca wilson
    January 29, 2019 at 4:10 pm

    My daughter and I just made these on our “snow day” in Atlanta – it never actually snowed, which made for sad kids. However these scones brightened our day! We didnt have all of the kinds of flour used here and improvised with tiger nut, cassava, almond and coconut flours. Not exactly sure of the combination we used anymore but doesnt matter because it seems these all work fairly interchangeably. They are delicious! Thank you for always making plant paradox compliant easy and delicious. We are so grateful for all of your hard beautiful work, Claudia!

    • Reply
      Claudia
      January 29, 2019 at 5:23 pm

      Wow, what a nice story Rebecca, thank you so much. I’m sorry for the snow but I’m happy the scones saved the day :). I’m super grateful for you message, thank you so much for taking the time to write it. It matters! Kind regards xx

  • Reply
    Marco Gavin
    February 16, 2019 at 3:39 am

    Hi Claudia, love your blog and will try out some recipes. Just one comment: President butter is most certainly not produced with Beta Casein A2 milk but with A1 / A2 mix. Dr. Gundry simplifies when he says “Southern Europe” because there are plenty of A1/A2 breed cows all over FRANCE. And President, being a big, national producer will use milk from all over FRANCE, including the north – but again, they are everywhere. Personally I believe this milk thing is the weakest part of his book and while this may make a difference to people who are lactose (A1) intolerant, i can’t find scientific evidence for the rest. Almost seems like he actively seeks for a delimiter in every food category. Net, President would be fine, but not A2

    • Reply
      Claudia
      February 16, 2019 at 12:26 pm

      Hi Marco, thank you and this is a valid point. The thing is, we can’t take any food theory as 100% accurate, and we’ve been proved wrong so many times in the past. President butter is generally approved until we know and find better and people who are using it are usually not reporting problems. We are all different, so any theory should be adapted to our own bio-individuality. Interesting story: a friend of mine, who has been doing PP for more than a year, missed, for some reason, the point about butter being made with casein A2 milk. And she has been using “grass-fed” kerrygold to make her own ghee (meanwhile we know there have been allegations that kerrygold is not at all a grass fed butter). One day she told me she doesn;t really tolerate ghee (she gets itchy and scratchy) and I asked her what brand she buys. She said she makes her own with Kerrygold. I told her the story and she went and bought President, made ghee, and said she never had that reaction from her own ghee again. (I am well aware that by making ghee we should remove all casein, but I wonder if she didi it at home, maybe she missed some). So my approach is, until we know better, we go with whatever makes the less damage. It seems like President is a better version for most of people (from what I see reported in PP groups) and it works for me too. I started PP as a guess, it made sense but how can I be 100% sure that Dr. G’s theory is flawless? He himself does continous reasearch and admits that with new discoveries things might change. Butter from Italy is also available, haven’t seen from Switzerland yet. Oh, and speaking of how many things we don’t know yet, and I’m in a mission to find that out, I have a feeling cows from Denmark are A2… while we are saying the cattle from Northen Europe is not ok. My husband is Danish but I avoind Danish dairy, however we might find out soon that Danish dairy is ok after all.

      • Reply
        Lisa
        February 24, 2019 at 1:59 pm

        I’m duped again (for the 1000th time). Thank you. Didn’t realize this about KG Butter! 🙁

    • Reply
      Claudia
      February 16, 2019 at 12:37 pm

      Ok, I found this paper: https://crimsonpublishers.com/apdv/pdf/APDV.000556.pdf – In the end is probably more a question of prevalence when it comes to dairy products, especially the ones high in fat, since there is not that much casein to begin with. While milk must be 100% A2 (however, milk is only approved in PP as a creamer, drinking a glass of A2 milk is not recommended – because of the lactose).

  • Reply
    Mona lagan
    March 1, 2019 at 7:07 am

    These are amazing. What a great combination of flavors. And so easy to make

    • Reply
      Claudia
      March 1, 2019 at 10:18 am

      Thank you so much Mona, so happy you loved them.

  • Reply
    Karin
    April 21, 2019 at 6:15 pm

    I am wondering how necessary sweeter is in this recipe? I have figured out that Erythritol is hard on my gut and I do not like the taste of Monk Fruit. Any other suggestions? Thank you!

  • Reply
    Karin
    April 22, 2019 at 1:23 pm

    Hi there, I am wondering if these need a sweetener? I do not like the taste of Monk Fruit and the Erythritol upsets my digestive tract. Any suggestions? They look so delicious!

    • Reply
      Claudia
      April 22, 2019 at 2:41 pm

      Hi Karin, to be honest I could make this without a sweetener. And to balance things out a little bit you can drizzle some Yacon syrup or Lakanto Syrup on top if you like. But I would totally do it without sweetener, I’m not big on sweet stuff anyway.

  • Reply
    Karin
    April 24, 2019 at 11:41 am

    Thank you very much, Claudia!

  • Reply
    Rada
    July 28, 2019 at 7:30 am

    Great idea to use Cacao butter for the glaze.

  • Leave a Reply