For baked treats that are hot and fresh from the oven, mix and shape these scones up to two weeks in advance, and freeze them in a single layer on a baking sheet. Bake just what you need, adding five minutes of baking time.
- 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 fat–free 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
Preheat oven to 400°F. 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.
- Calories: 100
- Carbohydrate Content: 11 g
- Fat Content: 6 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 115 mg
- Sugar Content: 5 g