Almond Orange Scones

There’s nothing quite like a warm, homemade scone with a cup of tea or coffee. These Orange Almond Scones are the kind that stop you mid-bite: golden on the outside, tender in the center, and bursting with citrus and nutty flavor. Made with almond flour, heavy cream, and a touch of blood orange and lemon zest, this is the kind of recipe that feels special but is simple enough for any weekend baking moment.

I always make a double batch and freeze the extras. That way, I can pop one in the oven anytime I need a quick, cozy treat. And with no mixer required, cleanup is a breeze.

Last weekend I baked a batch for a brunch with friends, and the kitchen smelled like a spring morning. The citrus aroma mingled with the buttery scone scent—and not a single crumb was left by noon.

Ingredient Breakdown – What Makes These Scones Special

• All-Purpose Flour (2 cups): The base for structure, light and tender when measured properly
• Almond Flour (½ cup): Adds rich, nutty flavor and a softer crumb
• Granulated Sugar (⅓ cup): Just enough sweetness to balance the citrus
• Baking Powder (2 tsp): Gives the scones their lift
• Fine Sea Salt (½ tsp): Essential for balancing sweetness and brightening flavor
• Zest of 1–2 Oranges & 1 Lemon: Adds intense citrus aroma and flavor; blood orange is especially vibrant
• Cold Unsalted Butter (½ cup): Cut into cubes and kept cold for flaky layers
• Large Egg + Heavy Cream (½ cup): Brings richness and moisture to the dough
• Optional Glaze: A drizzle of powdered sugar and blood orange juice adds shine and a hint of tartness

This combination of almond and citrus is one I return to again and again. It’s refined without being fussy, and every bite feels fresh and buttery at once.

Step-by-Step Instructions for Orange Almond Scones

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Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, salt, and all the citrus zest. Make sure your zest is fresh—this is what gives the scones their signature brightness.

Step 2: Cut in the Butter

Add the cold, cubed butter to the bowl. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces. This step creates those flaky layers once baked.

Step 3: Add Wet Ingredients

In a small bowl, whisk the egg and heavy cream together. Pour it into the dry mix and gently stir until a shaggy dough starts to come together. Don’t overmix—just enough to incorporate.

Step 4: Shape the Dough

Turn the dough out onto a lightly floured surface. Use your hands or a bench scraper to bring it together into a rough disc about 1 inch thick. Cut into 8 wedges with a sharp knife or bench scraper.

Step 5: Freeze the Scones

Place the wedges on a parchment-lined baking sheet and freeze for at least 30 minutes. This step is key—freezing ensures flaky texture and helps the scones hold their shape in the oven.

Step 6: Bake

Preheat your oven to 400°F (200°C). Bake the scones from frozen, brushing the tops with heavy cream before they go in the oven. Bake for 18–22 minutes, until golden brown on the edges.

Step 7: Glaze (Optional)

Let scones cool completely before glazing. Mix powdered sugar with 2–3 tablespoons of blood orange juice until smooth, then drizzle over each scone. The glaze adds a touch of sweetness and a lovely pink hue.

I’ve found that these scones are best when baked from frozen. It’s a little trick I learned after testing batch after batch—they rise higher and hold that perfect shape.

Flavor Twists and Easy Add-Ins

• Add Sliced Almonds: Press into the top for extra crunch
• Try Meyer Lemons: Their mild flavor pairs beautifully with almond
• Chocolate Chips: For a sweeter variation, add ½ cup white or dark chocolate
• Cranberry-Orange: Add ½ cup chopped dried cranberries for a holiday touch

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How to Serve and Store Orange Almond Scones

• With Tea: A cup of earl grey or chamomile tea
• With Toppings: Clotted cream or a swipe of butter
• As Brunch: Fresh fruit and yogurt on the side

Storage Notes

• Room Temp: Store baked scones in an airtight container for up to 2 days
• Freezer (Unbaked): Freeze wedges raw and bake straight from frozen within 1 month
• Reheating: Warm baked scones at 300°F for 5–7 minutes to revive their texture

These Orange Almond Scones are one of those rare recipes that feel both rustic and refined. Whether you’re prepping for a quiet Sunday morning or a brunch gathering, they deliver a beautiful balance of buttery texture and citrus zing that keeps people coming back for seconds.

Frequently Asked Questions

• Can I make these gluten-free? Yes, use a gluten-free all-purpose flour blend plus almond flour, but check moisture levels—some blends absorb more liquid.
• Do I have to freeze them before baking? It’s highly recommended! It helps create flakier texture and better rise.
• Can I substitute the almond flour? You can use more all-purpose flour, but you’ll lose some of the nutty richness and moisture almond flour adds.
• How long do they stay fresh? Best enjoyed within 1–2 days, but you can freeze baked or unbaked scones to extend freshness.