Can I call myself a scone queen yet? Can’t stop, won’t stop making these delicious lil treats.
With these Cardamom Orange Scones, I’m bringing you the perfect level of sweetness balanced out with a hint of zest. Seriously, they’re heavenly. Aaaand, in true Kelly Kathleen fashion, they’re made with protein to keep you full! I used Nuzest Probiotic Vanilla Protein (code: thekellykathleen if ya want it), but feel free to use whatever you like best!
Like my other scone recipes, all you have to do is mix all the ingredients (except the butter). Then, cube the butter with a fork until it resembles coarse chunks.
Now, pop the bowl in the freezer, and wait for the oven to preheat to 400 degrees. In the meantime, line a baking sheet with parchment paper, and take a breather. Once the oven is ready, place the chilled dough on your baking sheet, and use your hands (it’s easier if you wet them!) to pat the dough into a circle.
Cut the circle into 6 mini triangles, and bake them for 12 minutes. Let the scones cool completely, and dip, drizzle, or dunk your glaze! Finally, let the glaze harden, and enjoy!
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Cardamom Orange Scones
Zesty, sweet, light, fluffy, and vegan, these Cardamom Orange Scones are the perfect balance of flavor, texture, and delicousness!
- 1 1/2 cups chickpea flour can sub for oat or all-purpose
- 1 1/2 servings 37g Nuzest Probiotic Vanilla Protein (code: thekellykathleen)
- 2 tsp baking powder
- 2 tsp orange zest
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup dairy-free yogurt
- 1/4 cup vegan butter chilled and cubed
- 1/2 cup powdered sugar + 1 tbsp dairy-free milk + 1 tsp orange zest
In a large bowl, mix together all the ingredients except for the butter.
Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea-sized).
Pop the bowl into your freezer and preheat your oven to 400 degrees.
While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
Once the oven has reached baking temperature, place the chilled dough on your baking sheet.
Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 1/2 inches thick.
Cut the circle into 6 mini triangles and bake for 12 minutes.
Let them completely cool before glazing!
Whisk the ingredients in a small bowl.
Dunk or spoon the glaze over the scones.
Let them sit on a cooling wrack to harden
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