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!
Prep Time15 minutesmins
Cook Time13 minutesmins
Total Time28 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Almond, Breakfast, Easy, Orange, Scones, Small Batch
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, whisk together the flour, baking powder, baking soda, and salt.
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.
Notes
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.