There’s something so comforting about a warm scone fresh from the oven. Whether enjoyed in the morning with a cup of herbal tea or as an afternoon treat, scones bring that touch of indulgence many of us miss on the Autoimmune Protocol (AIP). With AIP baking, creating a flaky, tender scone that’s both delicious and fully compliant can be challenging—but it’s definitely possible! These AIP Blueberry Scones use tigernut flour, which gives them a naturally sweet and nutty flavor without any grains, nuts, or eggs.
In this recipe, I’ve carefully selected AIP-friendly ingredients that work well together to create a soft texture and lightly sweet flavor. I also use gelatin eggs to provide structure and reduce crumbliness—essential for grain-free baking. So, let’s dive in! I hope these scones bring you a bit of comfort and joy on your wellness journey.
Why I Love Baking with Tigernut Flour
If you’re new to the AIP diet or to tigernut flour, let me tell you why it’s such a fantastic ingredient. Despite its name, tigernut isn’t actually a nut; it’s a small tuber that has been cultivated since ancient times. Tigernut flour has a subtle sweetness and a slightly nutty flavor, making it ideal for baked goods. Because it’s a root vegetable, tigernut flour is packed with fiber, resistant starch, and important nutrients like magnesium and iron, which are beneficial for gut health and energy.
In AIP baking, tigernut flour acts as a wonderful alternative to almond or other nut flours, which aren’t allowed on the protocol. Its texture is soft and delicate, lending a bit of natural sweetness without needing much added sugar. It can, however, be a bit more delicate and crumbly, which is why combining it with other flours like tapioca and using gelatin as a binder is key for structure.
The Importance of Gelatin in AIP Baking
If you’ve done much AIP baking, you might be familiar with the gelatin egg. Gelatin serves as an essential binder and moisture-retaining agent in egg-free recipes. It’s especially useful in AIP baking, where traditional binders like eggs, chia, or flax aren’t allowed.
In this scone recipe, two gelatin eggs work together to help create a dough that holds together well, reducing crumbliness. To make a gelatin egg, you simply bloom gelatin in warm water, and after a minute or two, it thickens, mimicking the texture of an egg. The gelatin also helps these scones stay soft, moist, and satisfying. It’s a great ingredient to keep on hand for AIP baking!
Recipe: AIP Blueberry Scones with Tigernut Flour
Let’s get to the recipe itself! Here’s a step-by-step breakdown, complete with ingredient amounts in both standard and metric measurements.
Ingredients
- 1 ½ cups tigernut flour (180g): Provides a naturally sweet, nutty flavor that’s AIP-friendly and high in fiber.
- ½ cup tapioca flour (60g): Helps with binding and gives the scones a light, airy texture.
- ½ tsp baking soda (2g): Adds just a bit of lift for a light texture.
- ¼ tsp sea salt (1.5g): Balances the flavors.
- ¼ cup solid coconut oil (50g): Keeps the scones tender and adds richness.
- ¼ cup full-fat coconut milk (60ml): Adds moisture and creaminess.
- ¼ cup maple syrup (60ml): A touch of natural sweetness.
- 1 tsp apple cider vinegar (5ml): Helps activate the baking soda for a slight rise.
- ½ tsp vanilla extract (2.5ml, alcohol-free): Adds a hint of flavor.
- ½ cup fresh blueberries (75g): Adds bursts of natural sweetness and antioxidants.
- 2 tbsp gelatin (20g) for 2 gelatin eggs: Holds the scones together and reduces crumbliness.
- 4 tbsp warm water (60ml) for blooming gelatin.
Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
2. Mix dry ingredients
In a large mixing bowl, combine tigernut flour, tapioca flour, baking soda, and sea salt. Stir well to make sure these ingredients are evenly distributed. This combination will create a soft, tender texture while maintaining structure.
3. Cut in the coconut oil
Add the solid coconut oil to your dry ingredients. Using a pastry cutter or your hands, gently work the oil into the flour mixture until it resembles coarse crumbs. This step is key for achieving that crumbly, flaky texture that’s perfect for scones. Cold, solid coconut oil gives a similar effect to butter in traditional recipes, which helps create a flaky result.
4. Prepare the gelatin eggs
In a small bowl, add 2 tablespoons of gelatin to 4 tablespoons of warm water. Stir until fully combined and let it sit for about a minute. The mixture will thicken as the gelatin blooms, creating a consistency similar to an egg, which helps to bind the scones together.
5. Combine wet ingredients
In another bowl, whisk together the coconut milk, maple syrup, apple cider vinegar, vanilla extract, and the bloomed gelatin. Make sure the gelatin is evenly mixed to help the dough hold together.
6. Form the dough
Slowly pour the wet ingredients into the dry mixture, stirring until the dough starts to come together. It might feel crumbly initially, but keep stirring until the dough holds its shape. Then, gently fold in the blueberries, being careful not to overmix, which can cause the berries to burst.
7. Shape the scones
Gather the dough into a ball and place it on the parchment-lined baking sheet. Press it down into a 1-inch thick disk. Using a knife, carefully cut the disk into 6-8 wedges, like slicing a pizza. Gently separate the wedges slightly to ensure even baking.
8. Bake the scones
Place the scones in the preheated oven and bake for 18-20 minutes or until the tops are golden and firm to the touch. This will yield lightly crispy edges and a soft, tender inside.
9. Cool and serve
Allow the scones to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This cooling period helps the scones firm up a bit more, reducing crumbliness and making them easier to handle.
Tips for Perfect AIP Scones
Keep your coconut oil solid: This step mimics the way butter is used in traditional scone recipes. If the coconut oil is too soft, you won’t achieve the same crumbly texture. Chill it briefly if needed to keep it solid.
Use fresh blueberries: Fresh blueberries work best here as they hold their shape better during baking. Frozen berries can work in a pinch but may add more moisture to the dough.
Give it time to cool: AIP baked goods can be delicate right out of the oven. Letting them cool helps them set fully, so you get a clean bite without excessive crumbling.
Why These AIP Blueberry Scones are a Great Choice
These scones are perfect for a satisfying AIP snack or breakfast. They’re naturally sweet from the tigernut flour and maple syrup, with a slight tartness from the blueberries. Their texture is light and crumbly yet soft, making them a comforting treat. Whether you’re enjoying one with a cup of herbal tea or sharing them with friends and family, they’re sure to be a hit.
On the Autoimmune Protocol, finding treats that don’t compromise on flavor or texture can feel like a challenge. These scones give you a delicious option that’s fully compliant, free from grains, dairy, and eggs. They’re a true AIP-friendly indulgence!
AIP SCONES
Course: DessertCuisine: EnglishDifficulty: Easy4
servings10
minutes20
minutes300
kcalAIP Scones
Ingredients
1 ½ cups tigernut flour (180g)
½ cup tapioca flour (60g)
½ tsp baking soda (2g)
¼ tsp sea salt (1.5g)
¼ cup solid coconut oil (50g)
¼ cup full-fat coconut milk (60ml)
¼ cup maple syrup (60ml)
1 tsp apple cider vinegar (5ml)
½ tsp vanilla extract (2.5ml, alcohol-free)
½ cup fresh blueberries (75g)
2 tbsp gelatin (20g) for 2 gelatin eggs
4 tbsp warm water (60ml) for blooming gelatin
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the tigernut flour, tapioca flour, baking soda, and sea salt. Stir to ensure everything is evenly mixed.
Add the solid coconut oil to the dry ingredients. Using a pastry cutter or your hands, cut the oil into the flour mixture until it resembles coarse crumbs. This step is key to achieving that flaky scone texture!
In a small bowl, combine 2 tablespoons of gelatin with 4 tablespoons of warm water. Stir well and let it sit for a minute to thicken. This is what helps hold the scones together and prevents them from crumbling.
In another bowl, whisk together the coconut milk, maple syrup, apple cider vinegar, vanilla extract, and the bloomed gelatin mixture.
Slowly pour the wet ingredients into the dry ingredients. Stir until the dough starts to come together. It may feel crumbly at first, but continue stirring until it holds its shape. Gently fold in the blueberries, being careful not to overmix, so they don’t burst.
Gather the dough into a ball and place it on the parchment-lined baking sheet. Press it down into a 1-inch thick disk. Using a knife, cut the disk into 6-8 wedges, then gently separate the wedges slightly.
Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges are golden and the tops are set. Depending on the oven it can take more than 20 minutes.
Let the scones cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This step is important, as it allows the scones to firm up a bit more.
AIP Scones
NOTES
- Tigernut Flour Substitution: Tigernut flour provides a unique flavor and texture that’s perfect for AIP baking. If you don't have it, you could try green banana flour or cassava flour, but note that the texture and flavor may differ slightly. Tigernut flour is recommended for its natural sweetness and nutty flavor.
- Fresh vs. Frozen Blueberries: Fresh blueberries are best for this recipe as they hold their shape and add a burst of natural sweetness. If using frozen blueberries, do not thaw them before adding; this will help reduce excess moisture in the dough.
- Gelatin Eggs: Using two gelatin eggs instead of one helps improve the structure of the scones, making them less crumbly. This recipe specifically calls for gelatin, which adds structure and moisture, but you can also use 2 ripe mashed bananas.
- Coconut Oil Temperature: Make sure your coconut oil is solid (but not hard) when working it into the flour. Similar to butter in traditional scones, this step creates a tender, flaky texture. If your coconut oil is too soft, chill it briefly before using.
- Sweetness Level: These scones are lightly sweetened with maple syrup. If you prefer a slightly sweeter scone, you can add an additional tablespoon of maple syrup or serve the scones with a drizzle of honey after baking.
- Storage: Store scones in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then transfer to an airtight container. To enjoy, thaw at room temperature or reheat briefly in a low oven to refresh the texture.
- Serving Suggestions: These scones are delicious on their own, but they also pair well with coconut yogurt, a drizzle of honey, or an AIP-friendly jam. They’re perfect for a cozy breakfast or afternoon snack.
- Texture Expectation: Remember that AIP baking is naturally more delicate. These scones will have a softer, more crumbly texture compared to traditional scones, so handle gently, especially when they’re warm.
