Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Orange Poppy Seed Scones

Orange Poppy Seed Scones

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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.

Print Recipe
Orange Poppy Seed Scones
Serves:6scones
Ingredients
Instructions
  1. In a food processor combine almond flour, salt, and baking soda
  2. Pulse in honey, eggs, and orange zest
  3. Very briefly pulse in poppy seeds
  4. Roll out dough to ½-inch thick between 2 pieces of parchment paper
  5. Chill dough in freezer for 15 minutes
  6. Using a heart shaped cookie cutter, cut hearts out of dough
  7. Transfer to a parchment lined baking sheet
  8. Bake at 350° for 25-30 minutes
  9. Cool for 30 minutes
  10. Serve

When I made these Orange Poppy Seed Scones, I used a heart shaped cookie cutter of a fairly large size. In fact, the cookie cutter measured 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.

Here are some of my other grain-free Paleo scone recipes:

Comments

  1. 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.

    Reply

    • Hi VG, I haven’t tried that so not sure. I use a food processor because I do not own a stand mixer :-)

      Reply

  4. 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.

    Reply

  6. 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.

    Reply

  7. 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!

    Reply

  13. 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.

    Reply

  14. 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. :)

    Reply

  15. 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!

    Reply

  16. 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!

    Reply

  17. 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?

    Reply

  22. 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.

    Reply

    • 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.

      Reply

  24. 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.

    Reply

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