Orange and Almond Scones
It’s about time I made scones! And I have to admit, I was never really a fan of scones. Each time I tried one from any coffee house or bakery, they were always incredibly dry. Which is probably why I’ve been putting off making them.
Good news though. I am now a fan of scones. I mean, who doesn’t like a breakfast bread that is buttery, loaded with flavor, and topped with a creamy glaze?! And, oh the flavors in these scones …
Orange + Almond + Honey = Breakfast that could pass as dessert.
- Orange – The orange in these scones comes from fresh orange juice and zest. And you can add as little or as much zest as you want. You want to be careful with more/less juice because too much liquid can alter the outcome of the scones.
- Almond – I use almond paste in this recipe. Not to be confused with marzipan – which is usually sweeter. Though I suppose if you have marzipan you can certainly use it instead. You can typically find almond paste in the baking aisle at the grocery.
- Honey – Scones are not an overly sweet breakfast bread. However, they usually have more sweetener than say your average buttermilk biscuit. For this recipe, we are using honey. Making these scones refined-sugar free*. I like the combination of honey and orange – flavors that were meant to go together!
*Keep in mind the almond paste is likely sweetened with sugar. To make the scones completely refined-sugar free, swap the almond paste for 1/4 teaspoon of almond extract.