Summer Squash Scones w/ Elder Flower & Thyme

My first bite into these scones was a spiritual experience I have rarely felt. The flavor of the squash mixed with the softness of elder and thyme really imparted these scones as a gift from the gods.

Elder flower has a long history of use a plant with the power to shorten the duration of a cold and for seasonal sinus issues and sensitivities. I like to incorporate Elder blossoms more and more as the season shifts to help keep my sinuses clear.

I added thyme here for an extra hint of that subtle flavor.

Ingredients Used:

Almond Flour: Almond flour is made from blanched ground almonds. Do not confuse this for almond meal which includes grinding the skin. Almond meal is course and will not work the same in recipes. Look for fine ground blanched almond flour. If you are allergic to almonds, tiger nut flour is an excellent alternative to try.

Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.

Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root.

Arrowroot starch: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered.

Coconut: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.

Eggs & Gelatin: If you are allergic to eggs, you may use gelatin as a substitute instead. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg. See notes below for how to make it

Substitutions (w/ links):

Almond flour: If you’re allergic to nuts or avoiding almonds while on the autoimmune protocol, you can substitute Tigernut flour in many recipes as a 1:1 sub. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon.

Tigernut flour: If you don’t have access to tigernut flour, you may use almond flour instead. It has a similar texture but comes from the almond nut whereas tigernuts are not a nut at all but a tuber. I use the gemini brand of tigernut flour which can be purchased at whole foods or on amazon.

Cassava flour: Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.

Arrowroot flour & Tapioca Starch: These are basically interchangeable in most of my recipes. When indicated, you may swap one out for the other. I purchase these either from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon.

Coconut milk: I use a lot of coconut products. If you are allergic to coconut milk, I recommend trying almond or cashew milk. Alternatively, you may try making your own nut milk using tigernut flour or making some banana milk with banana and some water.

Gelatin Egg:

To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your bake. It will harden as you continue working.

Ingredients:

• 1 round summer squash; equaling 1/2 cup grated

• 2 eggs

• 2/3 cup coconut cream

• 1/2 juice lemon

• 1 1/4 cup almond flour

• 1/2 cup tapioca flour

• 3 tbsp coconut flour

• 3/4 cup cassava flour

• Pinch of salt

• 100g / 1/2 cup palm shortening

• Scant 1 tbsp fresh thyme

• 2-3 tbsp dried elder flower

Preparations:

• Grate the squash into a bowl. Then, using a paper towel, squeeze all of the juice out. Set aside.

• In a larger bowl, beat two eggs. Then, add in the rest of the wet ingredients.

• Stir until well combined. Then, slowly begin to add in the flours, mixing with your hands as you go.

• Once you have a rough mix going, stop to add in the summer squash and palm shortening. Drop the summer squash into the bowl along with 100g of the palm shortening. Then, use your fingers to massage it into the rest of your mix.

• Your dough will be wet and sticky. Just keep going. And once it begins to formulate a bit more, pause to add in the thyme and elder flower.

• Mix until they’re incorporated well into your batter.

• Cover with a kitchen towel and refrigerate for at least 30 minutes but up to 60 is even better!!

• Remove your dough from the fridge and shape it into a round ball.

• Place the ball shape onto an oiled and parchment paper lined baking tray. Cut eight even scones out, like you would with a pizza dough.

• Bake at 350F for 40 minutes. Remove when a toothpick comes out clean and the scones are a nice golden color.