Paleo Orange Scones Recipe for Tender Citrus Morning Bakes

Made with a blend of gluten-free flours, these Paleo Orange Scones are delightful with afternoon tea or spread with jam.

When I recently had a cold, my taste buds were subdued for a few days. By Sunday I felt confident enough to get back in the kitchen and adapt one of my favorite scone recipes. This version quickly won over my mother-in-law, proving once again that good food brings people together.

These scones are simple to make, tender, and have a bright citrus note from fresh orange juice. They stay true to the original texture while using paleo-friendly flours, so they’re perfect for anyone avoiding gluten but craving a classic scone experience.

The scones are slightly crisp on the outside, tender inside, and brushed with a simple orange-honey butter that enhances the citrus flavor. Serve warm with tea or coffee for a comforting treat.

Orange Scones

Prep Time:
20
minutes

Cook Time:
25
minutes

Total Time:
45
minutes

Servings:
8

Author:
Kelly Bejelly @ A Girl Worth Saving

Ingredients

Scones

1/2 cup orange juice
1 egg
1 egg yolk
2 tbsp honey
3 tbsp butter or coconut oil melted
1 tsp baking soda
1/2 tsp sea salt
2 cups superfine blanched almond flour
1/2 cup coconut flour
1/4 cup tapioca flour

Orange Honey Butter

1 tbsp butter
1 tbsp honey
2 tbsp orange juice

Instructions

In a food processor, combine the orange juice, egg, egg yolk, honey, and melted butter or coconut oil. Pulse for about 30 seconds until mixed.
Add almond flour, coconut flour, tapioca flour, baking soda, and sea salt. Pulse until the mixture forms a dough.
Turn the dough onto a lightly floured surface and shape or roll into a circle about 1/2 inch thick.
Cut into triangular wedges and place the wedges on a baking sheet lined with a silicone mat or parchment.
Preheat the oven to 350°F (175°C). Bake the scones for 20–23 minutes, until lightly golden. Remove and set aside to cool slightly.
Make the orange honey butter by warming the butter, honey, and orange juice in a small saucepan over medium heat for 2–3 minutes, stirring until combined.
Brush the tops of the warm scones with the orange honey butter and serve.