I made these paleo Orange Poppy Seed Scones in honor of Valentine’s day. Truth be told, this holiday is not much of a thing in our house. If it’s convenient, my husband and I will go out to dinner on the night of Valentine’s day to celebrate each other and our relationship. Frankly though, I don’t put much stock in this holiday. Feel free to call me a grinch! However, when it comes to baking I’m a total holiday geek. And these heart shaped scones really bring out the baking nerd in me.
If you’re wondering how to make healthy scones you’re totally in luck today! This gluten-free, dairy-free scone recipe contains only seven ingredients –almond flour, salt, baking soda, honey, egg, orange zest, and poppy seeds.
If you are looking for a nut-free scone recipe, try my Paleo Chocolate Chip Scones. If you’re in need of an egg-free recipe, well, I can’t be of quite as much help with that. I haven’t had much success, in creating grain-free baked goods that are egg-free as well. If you do decide to experiment with this recipe please leave a comment and let us know your results! The only way to find out if a substitution works is to try it.
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup honey
- 1 large egg
- 1 tablespoon orange zest
- 1 tablespoon poppy seeds
- In a food processor combine almond flour, salt, and baking soda
- Pulse in honey, eggs, and orange zest
- Very briefly pulse in poppy seeds
- Roll out dough to ½-inch thick between 2 pieces of parchment paper
- Chill dough in freezer for 15 minutes
- Using a heart shaped cookie cutter, cut hearts out of dough
- Transfer to a parchment lined baking sheet
- Bake at 350° for 25-30 minutes
- Cool for 30 minutes
- Serve
When I made these Orange Poppy Seed Scones, I used a heart shaped cookie cutter
Here are some of my other grain-free Paleo scone recipes:
VG says
Are you able to make them in a standalone mixer like kitchenaid? Why are you using food processor?
Elana says
Hi VG, I haven’t tried that so not sure. I use a food processor because I do not own a stand mixer :-)
Gabu says
I love scones.. they are part and parcel of me every single day.. i will try out this see how it comes out.. Yummy!!
Elana says
Thanks Gabu!
Angie says
I’ve always liked orange scones but haven’t had them with poppy seeds. I’ll save this recipe for future making. Thank you for sharing.
Elana says
Angie, you’re welcome!
Tanui says
Looks very yummy!!
Sally Cheung says
Aloha from Hawaii. I made the scones and they were delicious and moist. They are small but filling. Just love your recipes! Thank you so much for hard work and experimentation.
Holly says
I absolutely love these scones – I used lemon zest and they tasted wonderful! The dough was so sticky as others have mentioned, so shaping them was super tricky – but it was worth it in the end!
Louise says
Could I substitute cashew flour for the almond? I am allergic to almond?
tabby says
will all purpose flour achieve the same result?
wachiuri says
this looks delicious but is there a substitute for the Celtic ocean salt
Bevin says
What flour can I substitute for almond flour? Thanks!
joseph muita says
These look really fabulous…Thanks for sharing.
Laura Harmasch says
I just made these. They are very yummy! I was more in a lemon mood so made them with lemon zest. I also added 3 drops of Doterra lemon essential oil. I wanted to make sure the lemon flavor was strong. I rolled it out into a circle and cut it into 8 triangles. I cut the baking time back to 19 minutes.
angela says
these were yummy! i made 9 smaller/thinner ones, but next time i will make 6 thicker so i can cut in half to add more jam. :)
Tam says
These scones are delicious! I changed the honey amount from 1/4 cup to 1/8 cup since I don’t like things to be too sweet, and they still turned out great–just sweet enough!
Wendy says
The batter was super sticky (even after being in the freezer), so I made these into about 15 small cookies, rather than have larger scones. I baked them for about 15 minutes, since they were smaller. They are definitely one of my new favorite cookies now! They came out delicious!
Louise says
I found the quickly frozen scones couldn’t hold their shape as I removed them. I scooped the dough into scones that were like drop cookies. Do you think freezers vary in how cold the freezer is?
chloebrotheridge1 says
These are so cute. I Love almond flour. Thanks Elena x
http://www.calmer-you.com
Globalspiced says
ohhh, how sweet…. I love orange, lime, lemon… The perfect temptation for Valentine’s Day. Yummmieee
BEV says
Thank you for all the goodies we can make because of all your hard work in making it possible for us to follow. Thank kyyou
Becky Winkler says
These look fabulous. I have yet to try making grain-free scones, and the orange flavor here sounds like just the thing.
Brenda in Oklahoma says
So appreciate all your efforts with developing/testing recipes for paleo and gluten-free. I would like to ask a favor — when printing your recipes, the pictures included switch to a larger version and causes more paper and toner use. I would appreciate if the picture could be a small version for the printing or be deleted if so desired. Hope this is not confusing. Thanks again.
Krp Diem says
Have you tried copying/pasting the recipe in an email & printing it that way to save on paper/toner/ink?
Juanima says
Also, Brenda, if you highlight the recipe and right-click on the selection, then click “Print…”, the recipe prints without any photo at all.
Bob Snitchler says
Brenda, There is a free app called “Print Friendly” that installs to Internet Explorer. It generates a pdf document of a web page and you have the option of including or suppressing images. It gives you the page without the advertising and without the comments. I save the documents to my hard drive and print when necessary.
Amy says
I completely agree with your sentiments towards Valentine’s Day. God created us to show love to one another every day!
meg says
My husband is obsessed with scones. I used to work in a bakery and we would do an egg wash on top and sprinkle some sugar… I’m definitely going to play around with this recipe. SO stoked.