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. I have tons of healthy Valentine’s recipes in my Paleo Valentine’s Day Dessert Recipes post!
If you’re wondering how to make healthy scones you’re totally in luck! These low-carb scones are made with a base of almond flour, a fantastically healthy ingredient and are very lightly sweetened with honey. I serve these scones with scrambled eggs and a small green salad. It’s an easy healthy paleo breakfast that the whole family loves!
This gluten-free, dairy-free scone recipe contains 7 ingredients total. All you need to make it is almond flour, salt, baking soda, honey, egg, orange zest, and poppy seeds.
When I make these Orange Poppy Seed Scones, I use a heart-shaped cookie cutter
of a fairly large size. In fact, the cookie cutter measures 2-½ inches wide at its widest point. If you use a smaller cookie cutter you will need to reduce the baking time of the scones or they will overcook. Likewise, if you make larger heart scones you will likely need to bake them for longer.
For those of you with nut allergies, I have an incredible nut-free scone recipe called Paleo Chocolate Chip Scones. If you’re in need of egg-free dessert recipes I have dozens on my Egg-Free Recipes page, and a killer egg-free Vegan Chocolate Cupcake in my second book, Gluten-Free Cupcakes!
Here are some of my other grain-free paleo scones recipes:
Comments
53 responses to “Orange Poppy Seed Scones”
Anonymous, thanks for your comment. This is exactly what happens when you use a small cookie cutter, rather than the one I use and discuss in the post. Also possible your oven temperature is off as well :-)
Thank you for the recipe without oil.
I just baked this scone replacing some of the ingredients: all purpose flour, home made lemon syrup without boiling. It turned out great.
Thanks Greentea!
Followed the recipe exactly, but it was not batter. Extremely dry! What can I add to make the ingredients more batter-like?
Robyn, thanks for your comment! This is exactly what happens when coconut flour is used in place of almond flour :-)
Hmmm! I used almond flour. It was actually Orange Apricot scones from your cookbook. Is there any correction I can make. Just hate to waste 3 cups of almond flour. I added an extra egg, but that didn’t help much. I must have done something wrong…Thank you for getting back to me so quickly. Blessings, Robyn
Robyn, thanks for letting me know that you were referring to the Orange Apricot Scones recipe on page 17 of this book:
https://amzn.to/20XA3ic
If you blend the ingredients as indicated in the second sentence of the second paragraph of the instructions for this recipe it will be perfect :-)
Elana
What are the stats on these,please? They look SO good!
Marcia, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
I’ve noticed quite a few of your recipes have almond flour in them. Would coconut flour, or another alternative flour work? I’m allergic to almonds and would love to try these recipes with a different flour.
Hi Pyke, thanks for your comment. Here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
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