Low Carb Blood Orange and Rosemary Scones

Low carb blood orange and rosemary scones are the ultimate balance of savory and sweet. Our scone recipes are the easiest of techniques and come fresh out of the oven in less than thirty minutes. Grab your FREE copy of THE ABSOLUTE GREATEST SCONES on this page.

Inspiration

I am obsessed with fresh herbs and always have them on hand even when they aren’t growing in the garden. While doing my first round of shopping near my new location, I ran across blood oranges at a ridiculously low price, so of course I nabbed up a bunch!

Blood oranges have a beautiful dark red tint to their flesh and are slightly less acidic than a standard orange. They only grow during the winter and spring months but often are not found on the market shelves until summer months.

What you will need:

Almond flour

Coconut flour

Whey protein powder, plain or vanilla- We like Jarrow formulas

Baking powder

Swerve confectioners

Butter, at room temperature or slightly melted

1-2 Blood oranges

Fresh rosemary

1 egg

Heavy cream

Half-baking sheet pan

Parchment paper or silicone baking mat

Biscuit cutter, bench scraper, sharp knife, or blunt edged glass

Nutrition

Blood orange and rosemary scones are low carb, gluten free, sugar free, and keto friendly. If cutting the dough into 8 sections, each scone will approximately contain 223 calories, 20 grams of fat, 3.3 net carbs, and 6.8 grams of protein. If cutting the dough into 6 sections, each scone will approximately contain 298 calories, 26.7 grams of fat, 4.5 net carbs, and 9 grams of protein. These numbers do not reflect the addition of blood orange as a garnish on top nor the extra almond flour used for dusting.

How to make Low Carb Blood Orange and Rosemary Scones

Turn the oven to 350° and prepare a baking sheet with parchment paper or a silicone mat.

Measure or weigh, always preferable to weigh, all of the dry ingredients and sift together in a medium size bowl.

Have the butter at room temperature or soften the butter in the microwave until it just begins to melt. Incorporate the butter into the dry ingredients, it’s okay to leave pea-sized pieces of butter like you would when you are making pie crust.

Zest one blood orange and add it to the mixture.

We love using a microplane for this job!

Squeeze enough juice out of the orange for two teaspoons and add it to the bowl.

Finely chop two teaspoons of rosemary and add it to the bowl, along with the egg, and heavy cream. Mix the ingredients together until the dry ingredients are absorbed.  

Turn the dough out on to a clean work surface dusted with almond flour. Dust with a heavy hand if the dough is quite moist. Shape the dough into a disc, approximately 1 ¼” thick, flipping the dough often to prevent sticking.

Use a bench scraper or sharp knife to cut into triangles, or a biscuit cutter or blunt edge glass to cut into disc shapes. Place on the parchment paper or silicone mat, separated from one another and bake in the oven for 12-14 minutes.

If not eating immediately, once the scones have cooled, place in an airtight container and refrigerate for up to 3 days.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out Morningstar Muffins and Buttermilk Biscuits.

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