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Paleo Orange Scones

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Last Updated on November 28, 2020

Made with a mix of gluten-free flours, these Paleo Orange Scones are perfect with your afternoon tea or topped with jam!

paleo orange scones

Last week I got a cold and, as usual, my taste buds went into hibernation.  

It wasn’t until Sunday that I finally felt confidant that anything I created in my kitchen wouldn’t be some strange disaster of salt and too many eggs.  

I went into my kitchen and stared at my pantry for a good 30 minutes before I decided to try to adapt one of my all time favorite scone recipes.   This is the recipe that won the the heart of my Mother-in-law.

Actually, I’ve learned that the saying “The stomach is the way to a man’s heart” pretty much applies to anyone.  

If you cook them a good meal, they can’t help but think kind thoughts about you.

paleo orange scones

This is so simple but tasty and seriously pretty darn close to the original.  I hope you enjoy it as much as we did!

paleo orange scones
paleo orange scones
Yield: 8

Orange Scones

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes



  • 1/2 cup of 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


  1. In your food processor, add the liquid ingredients and pulse for 30 seconds to combine.
  2. Shift in the dry ingredients and pulse until you have dough.
  3. Take the dough and roll out into a cirlce that is 1/2 thick.
  4. Cut the dough into triangle pieces and place on baking sheet lined with a silpat.
  5. Turn on your oven and set it to 350. Set the baking sheet inside and bake for 20 - 23 minutes. Remove and set aside.
  6. To make the sauce, in a sauce pan over medium heat add the honey, butter and orange juice and cook for 3 - minutes.
  7. Brush the tops of the scone withe butter and enjoy!

Did you make this recipe?

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Saturday 11th of July 2015

I made these with fresh lemon juice (its what I had), lemon zest and added 1/4 cup of greek yogurt! I also pulsed in frozen BB and used a biscuit cutter to make rounds and topped them with raw sugar. YUM! I also only used 1 3/4 cup almond flour! Thanks for the recipe I woke up needing a sweet with my coffee and do not like coconut flour texture scones. I have made your pop tarts and those were excellent also. Thanks for taking the time to post:)

Kelly Bejelly

Monday 13th of July 2015

I'm so glad you enjoyed them Jacqueline :)


Friday 13th of February 2015

Just made these and what makes them is the orange butter glaze on top, you could put that on cardboard and it would be good! I added a teaspoon of orange zest to both the dough batter and the glaze. Made a world of difference in the glaze, the scones themselves still had no detectable orange flavor. My batter was runny and I had to add lots more of almond flour/coconut/tapioca to get it to a dough consistency. Overall, a decent start to a recipe but needs tweaking.

Kelly Bejelly

Monday 16th of February 2015

I'm glad you enjoyed the glaze Amber.

Pegasus Colwell

Wednesday 9th of April 2014

Just made these! Totally delish. I think I might use a little more orange next time but oh so good. I topped mine after the melted orange/honey butter with sliced almonds. ;) Okay, so they are not like Panera's but hey! They are healthy, homemade & paleo compliant. I can satisfy my sweet tooth without the guilt. Thank you, thank you!

Kelly Bejelly

Thursday 10th of April 2014

Yeah! I'm so glad you enjoyed them hun!

Rose Peterson

Monday 3rd of March 2014

We have severe nut allergies, what do you suggest for flour? We are also trying to stay PALEO


Kelly Bejelly

Wednesday 5th of March 2014

Hi Rose, honestly, I'm not sure what would make a great replacement since there is so much in the recipe. I'm sorry hun.


Monday 3rd of March 2014

I can't wait to try this, I may just add ginger to it too! Thank you, thank you, thank you!

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