Orange Rosemary Scones

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.

Keywords: orange rosemary scones, orange scones, whole wheat scones