Welcome! This blog uses affiliate links, any purchases made through them results in a small commission for me and I so appreciate it! This is how I keep it up and running! There is no additional charge to you 🙂

Don’t theses look just AMAZING?! Guess what, they taste amazing too!! My sweet friend and fellow coach Tish created this awesome recipe! Her original has egg of course as well as lots of dairy – so in my usual fashion, I played with this recipe and made an egg free version. I did use butter, but I think you could easily use Miyokos or even coconut oil with success to enjoy this dairy free as well!

The above photos are all Tisa’s original photos, used with her permission.
Mine look basically the same, a little darker maybe, but I just ate mine not thinking I would blog them lol! Then I decided to ask her if I could because I think so many ladies would be blessed with this amazing recipe!! She said yes <3 She’s just the best! Thank you Tisa!!

FYI – Tisa is one of my fellow coaches and admins, please check out and follow her page for more awesome THM inspiration!!


This is Tisa’s original recipe as she created it. I will add my tweaks and changes in parentheses next to the ingredients 🙂 I hope this makes sense!! Message me if I need to clarify and I will be happy to edit! 🙂

Ingredients :

2 cup THM Baking Blend (Used RunaMok Mama Blend, subbing flax for nut flours)

2 tbsp oat fiber

3 tbsp Gentle Sweet (I used 2 Tablespoons Super Sweet Blend)

Zest of 1 lemon

1/4 tsp lemon extract

2 tbsp lemon juice

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup butter (grate on a cheese grater) (You could easily sub Miyokos or coconut oil)

1/2 cup 0% Greek yogurt (I used 1/2 cup of on plan milk)

2 eggs (I used 2 Tablespoons of Vegan Egg by Follow your heart plus 1/2 cup water. I am pretty confident gelatin egg or flax/chia eggs would work great too, but I didn’t try it yet….but I wouldn’t hesitate)


Mix all the dry ingredients together. Then grate the butter in. Use your fingers to mix and mush the butter with the dry ingredients till it seems like a grainy flour. (I grate my butter in, but I put it all in my kitchen aid mixer and let it do the mixing….I’ll take all the help i can get!)

In a small bowl mix the yogurt, lemon, lemon extract and eggs together. (I did this with the vegan egg, on plan milk and the rest of the wet ingredients) Then add the wet and dry ingredients together. Mix well, it should be a little sticky. Form into a ball, pat into a circle about 1 inch thick on a floured(oat fiber) surface.

Cut into 8 triangles with a pizza cutter and place on a parchment lined cookie sheet. Gloss the tops with a little Greek yogurt (I didn’t gloss them with anything) then bake at 375 for 15 minutes or till golden (mine took about 20 minutes) on a parchment or silpat lined baking sheet.

Lemon Glaze:


4 tbsp melted butter

5 tbsp Gentle Sweet (I used 2 Tablespoons Super Sweet Blend)

1/4 tsp vanilla extract

4 tbsp Lemon juice

1 tbsp Baobab(optional)

1/2 tsp of Gluccie

1/2 tsp Just Gelatin


Put all the ingredients into a widemouth mason jar and blended with my immersion blender. After a few minutes it’ll get nice and thick and creamy. Then after your scones have cooled frost the tops sprinkle a little lemon zest and enjoy! (I did this exactly like she described, melted the butter right in the mason jar in the microwave and then used my immersion blender, it worked great and this stuff is AMAZING!!!)

This is MY scone – sorry the picture is just ok – but you can see mine is a little darker, I have flax in mine and it shows. Despite my picture, these are AMAZING!!

As a coach – I need to remind you, these have a lot of fat in them, so enjoy them with respect! It would be SO easy to overdo these!!

With joy ~ Coach Tina