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Blood Orange Scones with Cacao & Olive Oil | Valentine's Day, gluten free, dairy free, blood orange, scones, chocolate. |

Blood Orange Scones with Cacao & Olive Oil

  • Author: Ellie
  • Prep Time: 25 mins
  • Cook Time: 13 mins
  • Total Time: 38 mins
  • Yield: 16 mini scones 1x
  • Category: Breakfast
  • Method: Oven


These adorable mini blood orange scones are gluten free, sweetened with maple syrup, and topped with a blood orange glaze – perfect for a Valentine’s Day treat!



For the scones:

  • 2 cups all purpose gluten free flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon blood orange zest
  • 1/2 cup almond milk
  • 2 teaspoons apple cider vinegar
  • 1/4 cup maple syrup
  • 1/2 cup olive oil
  • 1/4 cup cacao nibs

For the glaze:

  • 2/3 cup powdered sugar
  • 1 Tablespoon blood orange juice, freshly squeezed


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together flour, baking powder, salt, and zest.
  3. In a small bowl, combine almond milk and apple cider vinegar. Stir to combine.
  4. Add almond milk mixture, maple syrup, and olive oil to dry ingredients, stirring to combine, fold in cacao nibs. The mixture will be oily – much more than traditional scones make with cold butter.
  5. On a lined cookie sheet, roll or press mixture until it is 3/4 inch thick. Use a small cookie cutter to cut out your hearts and place on a separate lined cookie sheet. Continue to do so until you have used the entire dough. Mine yielded 16 miniature scones.
  6. Place scones in the freezer for 15 minutes.
  7. Bake scones, straight from the freezer, for 13 minutes. Remove from oven and place on a cooling rack.
  8. Once cooled, make glaze: start with powdered sugar and add blood orange juice one teaspoon at a time until it reaches your desired consistency. I used a full tablespoon. Dip scones and allow glaze to set.

Keywords: scone, breakfast, baked good, blood orange