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Left hand grabbing one of the Scrumptious Paleo Orange Walnut Scones served in tiny white plates with oranges and strawberries around on the table
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5 from 2 votes

Scrumptious Paleo Orange Walnut Scones

The perfect thing to shake up tea time, enjoy fresh from the oven and dunked into a fresh cup of coffee, or make ahead to hand to your busy family as they fly out the door on a Monday morning, these Scrumptious Paleo Orange Walnut Scones do not disappoint! Surprisingly easy to make, totally grain-free and dairy-free, they will be a regular breakfast must-make!
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: American
Keyword: orange walnut scones recipe, paleo orange walnut scones, paleo scones recipe
Servings: 8
Calories: 244kcal
Author: Taesha Butler

Ingredients

  • 3/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil chilled
  • 1/3 cup almond or coconut milk
  • 1 cup walnuts roughly chopped
  • 1 teaspoon vanilla extract
  • 1 large orange zest
  • 4 tablespoons fresh orange juice
  • 2 large eggs

Instructions

  • In a medium bowl, combine coconut flour, tapioca flour, baking soda, salt and coconut sugar. Mix until everything is incorporated.
  • Add chilled coconut oil to the flour mixture. Using a fork, cut the coconut oil in until the mixture is crumbly.
  • In a small bowl, combine eggs, milk, vanilla and orange zest. Whisk together until well blended.
  • Pour the contents of the small bowl into the flour mixture. Carefully mix to combine until the batter has an even consistency.
  • Add orange juice and walnuts to the scone batter, stirring again to work the flavor in. Let batter sit for a few minutes to allow the coconut flour to absorb liquids.
  • Scoop the batter onto a baking sheet lined with parchment paper or a silicone baking mat. Using your hands, form the batter into a circle, flattening it to be between 1/2″ and 3/4″ thick.
  • Using a knife or bench knife, slice the circle into 8 wedges.
  • Bake the scones for 20 to 23 minutes in a 375, or until they’re slightly golden brown.
  • Remove the scones from the oven, and cool for about 10 minutes.
  • When the scones are completely cool, put them in an air tight container and store in the fridge for up to 4 days.

Nutrition

Calories: 244kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Sodium: 192mg | Potassium: 86mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg