Orange Rosemary Scones

Close up shot of orange rosemary scones served on a silver platter.

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Start your day with these delicious and easy whole wheat orange rosemary scones. Made with freshly squeezed orange juice, flavorful fresh rosemary and whole grain whole wheat flour.


  • 2 cups whole wheat flour
  • 1/4 cup coconut palm sugar
  • 1 tsp orange zest
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup orange juice
  • 2 sprigs of fresh rosemary
  • 2 tbsp maple syrup
  • 2 tbsp milk, of choice
  • 1 tsp apple cider vinegar
  • 1 large egg
  • 5 tbsp cold butter, cubed


  1. Mix together whole wheat flour, coconut palm sugar, orange zest, baking powder, baking soda and salt. Set aside.
  2. In a small pot add orange juice and fresh rosemary. Bring to a boil.
  3. Once mixture starts boiling lower heat to a simmer and cover for 5 minutes.
  4. Turn off stove top and strain orange-rosemary mixture to remove sprigs. I used a thin-holed strainer but cheesecloth would also work.
  5. To the bowl with the orange-rosemary juice add maple syrup, milk and apple cider vinegar – cool to room temp.
  6. Once cooled, whisk in egg.
  7. Preheat oven to 400 degrees F.
  8. Add cubed butter and mix into dry ingredients using hands (or a pastry cutter) until crumbly consistency is reached.
  9. Add the wet mixture to the dry and stir to combine. Do not overmix.
  10. Form scone dough into a ball and place on a parchment (or silicone) lined baking sheet. Using hands press out into a large circle with the dough about 1.5 inches thick or about 8-9 inches wide.
  11. Slice dough into 8 pieces and separate on baking sheet – they may fall apart slightly, just piece back together with hands.
  12. Bake in oven for 15-20 minutes or until scones are golden-brown around the edges.
  13. Serve immediately while still warm with butter, preserves or nut butter of choice.