Ingredients
Units
Scale
For Scones:
- 2 cups self-rising flour plus 1/4 cup
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1 egg
- 4 tablespoons unsalted butter, chilled and cubed
Pomegranate Seeds:
- 1 cup boiled pomegranate seeds
- 1/2 cup self-rising flour
- Juice of 1/2 lime
- 1/4 cup white sugar
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Quick Bread
