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!
How to Make Healthy Scones
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!
Easy Orange Poppy Seed Scones Recipe
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.
Valentine’s Day Scones
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.
Orange Poppy Seed Scones
Ingredients
- 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
Instructions
- 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 paper lined baking sheet
- Bake at 350°F for 12-17 minutes
- Cool for 30 minutes
- Serve
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!
More Paleo Scones Recipes for You!
Here are some of my other grain-free paleo scones recipes:
Judy says
I subbed maple syrup instead of honey.
I hate making zest so I just chopped up orange peel. That worked fine too.
I also don’t have a good processor…mixed by hand.
I don’t have any cookie cutters and used a round jar lid which was a pieced together bit of funky
They came out great!
Elana says
Judy, way to improvise!
Karen says
These are the best! Thank you for all the great recipes Elana. Your readers might be interested to know that an old fashioned pastry knife works perfectly if you don’t have a food processor (mine just died after many years.) I hope you & our family are healthy.
Elana says
Karen, thanks for letting me know these scones are the best! Stay safe :-)
Gail says
Hi Elana,
My Ayurvedic Vaidya says cooking with honey, the honey turns toxic. Can I sub maple syrup when you call for honey in cooked foods?
Thanks so much!
Elana says
Gail, I haven’t tried that so not sure :-)
Gabriele says
I remember you saying that your baked goods needed the Honeywell almond flour, or it wouldn’t come out right. But you are not using that link anymore
Elana says
Gabrielle, thanks for your comment. Here’s more info on that for you:
https://elanaspantry.com/almond-flour-ingredient/
Enjoy!
Elana
Elana says
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 :-)
Greentea says
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.
Elana says
Thanks Greentea!
Robyn Bonitz says
Followed the recipe exactly, but it was not batter. Extremely dry! What can I add to make the ingredients more batter-like?
Elana says
Robyn, thanks for your comment! This is exactly what happens when coconut flour is used in place of almond flour :-)
Robyn says
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
Elana says
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
Marcia says
What are the stats on these,please? They look SO good!
Elana says
Marcia, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
Pyke Barber says
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.
Elana says
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