Breakfast just got better with these Orange and Almond Scones! This small batch of tender scones have tons of bright citrus flavor with fresh orange juice and zest. And almond paste adds depth of flavor that pairs deliciously with the orange. Top with a creamy orange glaze for an easy to make breakfast treat!
Orange and Almond Scones
It’s about time I made scones! And I have to admit, I was never really a fan of scones. Each time I tried one from any coffee house or bakery, they were always incredibly dry. Which is probably why I’ve been putting off making them.
Good news though. I am now a fan of scones. I mean, who doesn’t like a breakfast bread that is buttery, loaded with flavor, and topped with a creamy glaze?! And, oh the flavors in these scones …
Orange + Almond + Honey = Breakfast that could pass as dessert.
- Orange – The orange in these scones comes from fresh orange juice and zest. And you can add as little or as much zest as you want. You want to be careful with more/less juice because too much liquid can alter the outcome of the scones.
- Almond – I use almond paste in this recipe. Not to be confused with marzipan – which is usually sweeter. Though I suppose if you have marzipan you can certainly use it instead. You can typically find almond paste in the baking aisle at the grocery.
- Honey – Scones are not an overly sweet breakfast bread. However, they usually have more sweetener than say your average buttermilk biscuit. For this recipe, we are using honey. Making these scones refined-sugar free*. I like the combination of honey and orange – flavors that were meant to go together!
*Keep in mind the almond paste is likely sweetened with sugar. To make the scones completely refined-sugar free, swap the almond paste for 1/4 teaspoon of almond extract.
Small Batch Breakfast Scones
The one thing with scones, as with most homemade bread, they are best enjoyed the day they are baked. After about day 2, they will probably start to dry out. Bringing back bad memories of dry coffee-house scones …
This small batch recipe of Orange and Almond Breakfast Scones makes 4 scones. Perfect for just two, or to save a couple extra to eat for dessert later the same day. I speak from experience. And the scones are everything that you would want in a breakfast bread:
- Easy – Since scones are basically a no-yeast bread, there is no need to worry about proofing, resting, a second proof, etc. etc. The dough easily comes together in one bowl in less than 10 minutes.
- Tender – No dry scones here! The heavy cream and butter in the scones make sure the scones are tender, yet still have the bread quality. Think buttermilk biscuit, but a little sweeter.
- Versatile – There is no rule that says scones have to be sweet. I can envision a savory scone to scoop up the eggs and bacon for breakfast.
- Flavorful – Along with the versatility of the scone, the flavor combinations are nearly endless for scones, and yet they are just as delicious plain. I think my next batch may just be plain old chocolate chip.
- Bedazzled – And by this I mean the creamy glaze on top. I’m a sucker for any breakfast treat that has even more treat on top.
What You Need To Make Orange and Almond Scones
- All-Purpose Flour
- Baking Powder
- Baking Soda – We add a little baking soda to help with the rise of the scones and balance the acidity in the orange juice.
- Almond Paste – If you either don’t want to use almond paste, or cannot find it, you can substitute with a 1/4 teaspoon of almond extract (and to also make the scones completely refined-sugar free). Or omit the almond flavor all together.
- Heavy Cream – I have only tested scones with heavy cream. Whole milk may work, but the scones may not be as tender.
- Egg Yolk – Use the egg white for the scrambled eggs or omelet to accompany the scones!
- 1 Large Orange
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Hand Held Mixer
Tips For Making Orange Scones
- Sift the dry ingredients – This is not a must, but I am learning to appreciate how sifting flour with the leaveners (baking soda, baking powder), evenly distributes the ingredients.
- The butter needs to be COLD – And for that matter, cold almond paste too. I keep sticks of butter in the freezer for such recipes. And I grate the butter. The smaller pieces incorporate into the flour more evenly. Warm butter may result in a flat scone.
- Do not overwork the dough – The result will be flat scones. Gently form the dough into a ball while it is still in the mixing bowl, then gently press into a 5-inch circle on a lightly floured surface.
- Use as much zest – You can add more zest to the scones, just not more juice. Too much liquid can effect the outcome of the scones (i.e. more flat scones).
- No rules on the glaze – I am partial to canned coconut milk and use it wherever I can. For this glaze, the result is a thick, but creamy glaze that reminds me of orange ice cream. No joke. But, if you want a more traditional glaze, you can use powdered sugar and add liquid to it until you reach your desired consistency.
- Enjoy the day they are baked – The scones will dry out after about day 2. But, if you do have leftovers, they can be stored covered at room temperature.
These Orange and Almond Breakfast Scones may just be the breakfast of champions! 🙂
More Breakfast Treat Recipes
- Strawberry and Chocolate Cinnamon Rolls
- Homemade Bagels
- Homemade Flaky Croissants
- Quick and Easy Homemade Buttermilk Biscuits
- Peach Monkey Bread Muffins
Orange and Almond Scones
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons almond paste, cold (optional)
- 3 tablespoons unsalted butter, cold
- 1/4 cup heavy cream, cold (plus 1-2 teaspoons additional to brush on the scones)
- 1 large egg yolk
- 2 tablespoons honey
- zest from half of a large orange
- juice from half of a large orange
Creamy Orange Glaze
- 1/4 cup unsweetened canned coconut milk (we are only using the solids from the can)
- 1 tablespoon honey
- 1-2 teaspoons orange zest (more or less to taste)
- 1-2 teaspoons orange juice (more or less to taste)
- Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Note – I recommend sifting to keep the flour smooth and evenly incorporate the baking powder and baking soda.
- Grate the cold butter and almond paste (if using). Add to the dry ingredients and gently mix with your fingers to incorporate. If the almond paste clumped while adding it, break it back up into small pieces with your fingers. Note – I put my butter and almond paste in the freezer 15 minutes, before I start making the recipe – so they are nice and cold.
- In a liquid measuring cup, measure out the heavy cream. Then add the egg yolk, honey, orange juice, and orange zest. Stir thoroughly with a fork or small whisk.
- Stir the wet ingredients into the dry ingredients and mix until the flour is moist. The dough will be crumbly. Gently form the dough into a ball with your hands, then place on a lightly floured surface. Flatten the dough ball into a 5-inch circle with your hands. Do not overwork the dough.
- With a knife or bench scraper, cut the dough circle into 4 wedges. Transfer the scones to the prepared baking sheet at least 2 inches apart. Brush the tops of each scone with the extra cream. Bake for 13 – 15 minutes or until the scones are golden brown.
- Cool the scones on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the scones to the wire rack. If glazing the scones, I recommend allowing the scones to come to room temperature before adding the glaze.
Creamy Orange Glaze
- While the scones are cooling, make the creamy glaze. Note – This is not a traditional glaze. It is creamy. See Notes below for alternative glaze option.
- In a small mixing bowl, add the coconut milk solids, honey, orange juice, and orange zest. Using a hand held mixer, beat on medium speed until smooth and creamy.
- Spoon the creamy glaze over the tops of the cooled scones and enjoy! The scones are best enjoyed the day they are baked. Leftovers can be stored covered at room temperature.
- Cold Ingredients – The refrigerated ingredients (butter, cream, almond paste) should be cold. Otherwise, your scones may come out flat. I freeze my butter and almond paste 15 minutes before I start the recipe.
- Almond Paste – This is optional, but I highly recommend. The almond paste can usually be found in the baking aisle at the grocery. If you prefer not to use, or cannot find it, you can substitute a 1/4 teaspoon of almond extract.
- Canned Coconut Milk – I recommend refrigerating the can of coconut milk overnight to allow the liquids and solids separate. We are only using the solids.
- Alternative Glaze – Start with 1/4 cup powdered sugar and the orange zest. Add teaspoons of milk (any kind) and/or orange juice until you reach your desired consistency.