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Categories:
flour almond flour sugar baking powder baking soda salt almond milk pomegranate juice margarine pomegranate seeds confectioners sugar pomegranate juice almonds
Viewed: 24 - Published at: 7 years agoIngredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 3 Tbs. sugar, plus 1 Tbs. for sprinkling
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup almond milk, plus 1 Tbs. for brushing
- 2 Tbs. pomegranate juice
- 4 Tbs. chilled trans fatfree margarine, such as Earth Balance Buttery Sticks, cubed
- 1/2 cup fresh or frozen pomegranate seeds
- 1/4 cup confectioners sugar
- 1 Tbs. pomegranate juice
- 1/4 cup sliced almonds, roughly chopped
Method
- Preheat oven to 400F.
- Line baking sheet with parchment paper or silicone baking mat.
- To make Scones: Stir together flours, sugar, baking powder, baking soda, and salt in medium bowl.
- Stir together almond milk and pomegranate juice in separate bowl.
- Mix cold margarine into dry ingredients with pastry blender or fingers until crumbly.
- Stir in almond milk mixture until just combined, adding 1 to 2 Tbs.
- more almond milk (if necessary) for dough to come together.
- Mix in pomegranate seeds.
- (Dough will be sticky.)
- Turn dough out onto well-floured work surface, and pat into 1-inch-thick rectangle.
- Cut Scones using floured 2-inch heart-shaped or round cutter, reforming scraps to make more Scones.
- Transfer to prepared baking sheet.
- Brush Scones with almond milk, and sprinkle with sugar.
- Bake 12 to 15 minutes, or until golden brown, rotating tray halfway through.
- Cool 10 minutes.
- To make Topping: Stir together confectioners sugar and pomegranate juice in small bowl.
- Drizzle glaze over Scones, and sprinkle with almonds.
