These Orange Ginger Scones are grain free, gluten free, and dairy free. They are a healthy paleo scone recipe perfect for orange season!
These delicious gluten free scones are a wonderful addition to breakfast, for a snack, or even for dessert. I love to make these in the winter months of November-March when navel oranges are in season. You can utilize fresh orange juice in this recipe and it amps up the flavor when the oranges are seasonal!
This recipe is grain free, making these grain free scones almost fully paleo. They do contain candied ginger which is hard to find without refined sugars, but a little bit here and there doesn’t bother me. I find candied ginger so delicious, so I had to include it in this scone recipe.
Ingredients for Gluten Free Orange Ginger Scones
- Cassava flour: a great grain free alternative flour in baking.
- Tigernut flour or almond flour: using a mix of grain free flours helps achieve the best texture in paleo baking. Tigernut flour is a nut free alternative to almond flour, but it can be harder to find so almond flour should work fine as a substitute!
- Coconut flour: this helps achieve the drier texture scones are known for!
- Baking powder
- Baking soda
- Salt
- Coconut sugar: a refined sugar free alternative that I love to use in baking. It helps keep the glycemic index of a sweets recipe lower.
- Coconut oil or (vegan) butter: either coconut oil, butter, or vegan butter will work in this recipe!
- Egg
- (Vegan) yogurt: I love using a coconut based yogurt to keep this recipe dairy free, but any yogurt will work. Preferably something higher fat is best.
- Vanilla extract
- Orange zest: orange zest and juice is used in this recipe for the best orange flavor.
- Orange juice: I love using fresh squeezed orange juice from the same orange you’ll zest.
- Candied ginger: candied ginger adds some sweetness and kick to this gluten free scones recipe, taking the orange flavor up a notch!
- Powdered sugar: used in the icing. You can even make your own refined sugar free version.
- Ground ginger: for the icing.
Instruction Tips
These scones are pretty straight forward and easy to make. You do want to make sure to keep the butter/oil cold and the dough cold as much as possible.
The only place you may have an issue is with bringing the dough together. If it is too crumbly for any reason, just add an extra tablespoon of yogurt, as needed, until the dough holds together.
Substitutions and Variations
Flours: You can make these scones gluten free vs. grain free by using 1 3/4 cup of 1:1 gluten free flour instead of the the cassava, tiger nut, and coconut flour.
For variations, you could add dried cranberries to take these scones to another level! Or even some chocolate chips. The orange-ginger-chocolate combo is divine. Just add about 1/4 cup of whatever add-ins you desire.
How to Store These Orange Scones
Keep these orange ginger scones stored in an airtight container in the fridge so that the icing doesn’t melt and run off the scones. They will keep in the fridge for up to 5 days.
You can also freeze these gluten free scones for up to 3 months. I suggest freezing them without the icing and just whipping up a quick batch when ready to eat. Thaw the scones in the fridge or warm them in the oven slowly at no higher than 300F.
More scone recipes
Gluten Free Raspberry and Cream Scones
Gluten Free Cinnamon Crumble Scones
Gluten Free Orange Scones with Candied Ginger
Ingredients
Scones
- 3/4 cup cassava flour
- 3/4 cup tigernut flour or almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 6 Tbsp cold coconut oil or (vegan) butter
- 1 egg
- 1/4 cup (vegan) yogurt
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 1/4 cup diced candied ginger
Icing
- 1 Tbsp (vegan) yogurt
- 1 Tbsp orange juice
- 1/2-1 cup powered sugar sifted
- pinch of ground ginger
- extra orange zest
Instructions
Scones
- Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
- Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
- Cut coconut oil or butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the oil/butter until you have a sand like texture (the oil/butter should be mostly broken down, but not melted).
- Add the remaining wet ingredients and use a fork to combine the dough until it holds together.
- Fold in the candied ginger then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about 1 inch thick. Place the dough in the fridge for 30 minutes.
- When ready to bake, preheat the oven to 350F.
- Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
- Bake for ~30 minutes until golden. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Icing
- Once scones have cooled, make the icing.
- Mix together the yogurt and orange juice, then add in the powdered sugar and ginger. Start with 1/2 cup of powdered sugar and add until you reach your desired consistency. If you want a thicker icing, keep adding sugar. Mix until combined.
- Don't ice the scones until they are completely cooled! When ready, ice and add a little extra orange zest on top and more candied ginger if desired.
