Start your day with these delicious and easy Rosemary Whole Wheat Orange Scones. Made with freshly squeezed orange juice, tasty fresh rosemary and whole grain whole wheat flour.
We are in 5 months in our move to Minnesota and despite all in progress, we are so happy here. The snow has officially melted, the temperatures are warming up, and I can’t wait to set up our garden here. Because if there’s something I missed about California, it’s the fresh produce. Now listen to me, I feel so lucky to have access to fresh food here in Minnesota. Period. However, living within 100 miles of where your food is grown is a real luxury that California offers and let me tell you lettuce is best when grown within driving distance.
I know Minnesota will offer this in the summer and especially once our garden is in place, but it will probably never be like California, and that’s okay. I sighed a bit when I paid $ 4 for the rosemary at the grocery store when I used to go out of my house and cut it fresh because it was growing like weeds but truth be told, those scones in the rosemary orange taste the same!
These Orange Rosemary Whole Wheat Scones are delicious! I woke up one morning with orange and rosemary on my mind and the flavor combination ended up being too good not to be shared! Rosemary is not very pungent but rather adds a nice undertone to the sweetness. If you’re looking for a lightly sweet and lightly buttery addition to your brunch menu, this recipe is for you!
Ingredients Scone Orange Rosemary
- whole wheat flour
- coconut sugar – brown sugar works just as well
- orange juice and zest
- fresh rosemary
- baking powder and baking soda
- sea salt
- Butter – make sure it is cold butter and not at room temperature!
- Maple syrup
- Milk – I used unsweetened almond milk but any milk will work
- apple cider vinegar
How to make homemade scones
STEP 1: Combine whole wheat flour, coconut sugar, orange zest, baking powder, baking soda and salt. Put aside.
2ND STEP: In a small saucepan, add the orange juice and fresh rosemary. Bring to a boil. Once the mixture begins to boil, lower the heat to a simmer and cover for 10 minutes.
STEP 3: Turn off the stove top and strain the orange-rosemary mixture to remove the sprigs. I used a fine-hole strainer, but cheesecloth also worked. Let cool to room temperature.
STEP 4: In the bowl containing the orange-rosemary juice, add the maple syrup, milk and apple cider vinegar. Whisk the egg.
STEP 5: Preheat the oven to 400 degrees F. Add the cubed butter and mix with the dry ingredients using your hands (or a cookie cutter) until a crumbly consistency is reached.
STEP 6: Add the wet mixture to the dry and stir to combine. Do not over mix.
STEP 7: Form a scone dough ball and place it on a baking sheet lined with parchment paper (or silicone). Using your hands, press a large circle with the dough about 1.5 inches thick or about 8 to 9 inches wide.
STEP 8: Slice the dough into 8 pieces and separate on a baking sheet – they may fall apart slightly, just put them together with your hands.
STEP 9: Bake for 15 to 20 minutes or until the scones are golden around the edges. Serve immediately while still hot with your choice of butter, preserves or nut butter.
Troubleshooting homemade scones
Are your scones flat? Make sure to use cold butter! It’s super important. You want the butter to melt after it’s baked… not before.
Are you too dense scones? You’ve probably over-mixed the dough. Mix the wet and dry ingredients until they are just combined!
How to serve scones
These scones are delicious fresh out of the oven! Serve them still hot with butter, preserves or nut butter.
How to store scones
Scones are great because they keep very well! After allowing the scones to cool completely, store them in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. If you freeze your scones, let them come to room temperature before serving – and put them in the oven or microwave to heat them up a bit for optimal eating pleasure!