Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crunchy tender scones with a sweet/tart flavor. I've have successfully substituted whole wheat pastry flour, soy milk, and vanilla paste. When I use a dark baking sheet or a glass baking dish, I reduce the temperature of the oven to 350 degrees F (177 degrees C).

Recipe Summary test

15 mins
15 mins
30 mins
8 scones


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Stir flour, cornstarch, baking powder, and salt together in a bowl.

  • Stir pomegranate seeds, 1/2 cup sugar, and lemon juice together in a bowl until seeds are coated with sugar.

  • Beat egg in a bowl; stir in almond milk, butter, vinegar, and vanilla. Pour egg mixture into pomegranate mixture and stir to combine. Stir egg and pomegranate mixture into flour mixture to make a soft dough.

  • Turn out dough onto a lightly floured surface. If dough is too sticky, sprinkle with a bit of cornstarch. Roll or pat dough into a 3/4-inch thick round; cut into wedges and transfer to a baking sheet. Sprinkle dough with 1 tablespoon sugar.

  • Bake in preheated oven until golden brown, about 15 minutes.

Cook's Note:

Soy milk can be substituted for the almond milk.

Nutrition Facts

311 calories; protein 5.2g; carbohydrates 46.4g; fat 12.8g; cholesterol 51mg; sodium 378.8mg. Full Nutrition