These Pomegrante Scones are light, soft inside and delicious.

2015 is off to a great start.

I woke up this morning in the mood to bake and with so many pomegranates on hand, I decided to make pomegranate scones.

The night before, daughter simmered down the pomegranates for the juice. I found that this also makes the pomegranate seeds more tender.

Most scone recipes call for heavy cream, I used almond milk instead. It has a sweet, creaminess that compliments the scones well.

These go perfectly with tea. I could not think of a better way to start the day!

Pomegranate Scones

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5 from 5 reviews

Units Scale

In a medium pot, place pomegranate seeds with a cup of water and bring to a boil. Drain and let the seeds cool completely. In a small bowl, mix boiled pomegranate seeds with 1/2 cup flour, lime juice and 1/4 cup white sugar. Set aside.
Preheat oven to 375 degrees F.
In large bowl, whisk flour, sugar and salt together. Add the cubed butter and using a pastry blender, blend until a course mixtures forms
In a separate bowl, whisk almond milk, vanilla and egg. Add the almond milk mixture to the flour mixture. Fold in pomegranate mixture.
Your batter should be very wet and sticky. On a well floured surface, turn your batter out and dust with an additional 1/4 cup of flour while kneading. A soft dough will come together. Shape into an 8'' circle and about 3/4'' thick. Place dough on an un-greased baking sheet. Cut the dough into about 8-10 wedges without cutting all the way through.
Brush with milk and sprinkle with sugar.
Bake for 18-20 minutes or until golden. Serve warm.

Enjoy with Love,
Catherine
xo
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