Blood Orange Poppy Seed Gluten Free Scones

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My English friends would disagree with me that these are a true scone. They are probably right, but whatever, I love these and they’re a scone in MY eyes. These Blood Orange Poppy Seed Gluten Free Scones take advantage of that beautiful, but brief blood orange season. They’re equally delicious with regular oranges. However, who could resist the beautiful pink of blood oranges?

English scones and American scones are different, we have already established this. This scone isn’t the typical cloyingly sweet and cakey scone that you’ll find in your local big name coffee shop. My gluten free scones are a little drier and have just a touch of sweetness. They are the perfect complement to a cup of tea.

How do you make gluten free scones?

I created this recipe when I wanted to make something with blood oranges while they were in abundance. It was not my intention to create my own recipe. I just wanted a pretty pink scone. Unfortunately, I didn’t have all of the ingredients for either one of my two favorite gluten free scone recipes, so I just blended them together, and this recipe was born.

We all know that citrus and poppy seeds are a match made in heaven. The contrast of the black specks with the golden brown biscuit all topped with a pink drizzle is perfection. If you’re not a fan of orange, lemon would make a great substitute.

This recipe fits with Paleo lifestyle (if you eat grass fed butter). It can be made vegan with a few substitutions. The base of the dough is almond and tapioca flours, making these grain free. If you are not completely refined sugar free, you can make the glaze with powdered sugar and blood orange juice.

What’s in gluten free scones?

Almond Flour: if you’re new to One More Clove, this is my favorite alternative baking flour. It lends a nice fatty richness to doughs, but I am warning you, it is NOT low calorie. Make sure to use almond flour and not almond meal which is a courser grain.

Tapioca Flour: this is made from cassava root. It lends a thick chewy texture. I like the addition in this to certain baked goods to help with the binding and adding texture to the recipe. It also works well as a thickener for sauces and is a great pantry staple. If you can’t find it, arrowroot starch can be used in replacement.

Coconut Sugar: I love the brown sugar sweetness that this ingredient adds. It’s by far my favorite sweetener.

Grass Fed Butter: I like to use Kerrygold or Vital Farms unsalted versions. These butters have a high butterfat content which equals more flavor.

Blood Orange: these gorgeous fruits have a short season from January to April (if you’re lucky). The ruby color is stunning, but if you can’t find them, regular oranges work.

Coconut Butter: this is the perfect base for a refined sugar free glaze. It melts down easily and sets to mimic a classic glaze.You can mix together powdered sugar and blood orange juice to create the perfect pink glaze as an alternative.

Substitutions: this is a pretty flexible recipe. Coconut oil and flax egg can be substituted to make it vegan, while cara cara or naval oranges can be used instead of blood oranges. If you don’t like poppy seeds, omit them.

If you’re looking to make a beautiful breakfast treat, try out these Blood Orange Poppy Seed Scones. They look impressive and taste even better!

Looking for a vegan treat? My friend Sweeter Than Oats has a delicious Orange Polenta Cake that will knock your socks off! Or you can try my Carrot Muffins with vegan option.

Blood Orange Poppy Seed Gluten Free Scones {Paleo}

These gluten free scones take advantage of the beautiful but brief blood orange season. If you can't find them, you can substitute lemon or regular orange.

5 from 4 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8

Ingredients

  

Blood Orange Poppy Seed Scone

• 2 1/4 cup almond flour
• 3/4 cup tapioca flour/starch
• 1/4 cup coconut sugar
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1 each blood orange grated zest
• 4 oz butter ice cold and cubed
• 1/3 cup coconut milk canned
• 2 tbsp blood orange juice
• 1 each egg
• 1 tsp vanilla extract
• 2-4 tbsp tapioca starch (for dusting)

Blood Orange Coconut Butter Glaze

• 1/4 cup coconut butter
• 2 tsp maple syrup
• 3 tbsp blood orange juice
• 1/4 tsp vanilla extract
• 2 tbsp coconut milk canned

Instructions

 

Blood Orange Poppy Seed Scones

• In a small bowl whisk together the coconut milk, orange juice, vanilla, and egg. Set aside.
• In a large bowl whisk together the almond flour, tapioca starch, coconut sugar, baking powder, salt, and poppy seeds.
• Add the cold butter and the orange zest to the bowl of dry ingredients and use a pastry cutter or your hands to mix the butter in. The butter should be broken up into small pea sized pieces.
• Add the liquid ingredients to the butter and flour mixture. Lightly stir together until a dough forms.
• Sprinkle tapioca flour onto a work surface and turn out the dough. Pat the dough into a circle about 8 inches around.
• Chill the dough for 20 minutes in the freezer.
• Preheat the oven to 375 degrees.
• Remove the chilled dough from the freezer and cut it into 8 triangles.
• Place the scones on a parchment lined sheet tray with enough space between them for some spreading.
• Bake the scones for 25-28 minutes, until they are light golden brown.
• Cool on a rack for about 15-20 minutes.

Blood Orange Glaze

• While the scones are cooling make the glaze.
• In a small sauce pan combine all of the glaze ingredients.
• Turn the heat on very low and whisk together until smooth. It may look broken for a bit, but it will come together.
• If the glaze is too thick, add more coconut milk.
• Drizzle with a fork or spoon on top of the cooled scones.
• Devour!

Notes

These scones are best eaten within 2 days.

If you’re not strictly refined sugar free you can make a glaze with powdered sugar and blood orange juice. Just whisk some juice into some powdered sugar until it is the desired consistency.

To make these vegan replace the butter with cold refined coconut butter and the egg with a flax egg.

These scones would be delicious made with lemon or regular orange.

Keyword gluten free, grain free, paleo, refined sugar free, vegan option