Orange Cardamom Scones (Gluten Free) & Parisian Hot Chocolate

Add a Bit of Orange Zest to Your Holiday Menu

Article by Hope Alexander From Esperance Bakery

Photography by Amber Gregg

Originally published in Tulsa City Lifestyle

Orange Cardamom Scones (Gluten Free)


220 grams almond flour

85 grams sugar

80 grams Potato starch

½ teaspoon baking soda

½ to 1 teaspoon (to taste) cardamom

1 ½ teaspoon orange zest

1 stick butter

1 teaspoon orange or lemon juice

2 eggs


Preheat oven to 350. Place dry ingredients (almond flour through orange zest) in a medium bowl. Cut butter into chunks and work into the dry ingredients until it is evenly dispersed and crumb-like.  In a small bowl, whisk eggs and juice together. Fold this into the almond flour mixture until well combined.  Using a scoop or spoon, drop the mixture onto a baking sheet lined with parchment paper. Bake for 13-18 minutes, or until internal temperature reaches 170 (turning pan once halfway through baking).

The base (everything minus the cardamom and orange zest) can be used with a variety of ingredients, i.e. cherry chocolate, lemon poppy seed, or whatever flavor combination your taste buds desire! Have fun and enjoy!

Parisian Hot Chocolate


2 Cups Whole Milk

5 ounces bittersweet chocolate

2 tablespoons brown sugar (or to taste)


Warm the milk on the stove and then whisk in the chocolate. Cook at a very low boil for around 3 minutes while whisking constantly.  Remove from heat and add brown sugar to taste.  

This can be made ahead and let sit for a few hours, just rewarm before serving. For a richer hot chocolate, use 1 cup heavy cream and one cup milk.  For younger taste buds, milk chocolate can be substituted. 

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