Food recipes
Almond-Pomegranate Scones
Almond-Pomegranate Scones Ingredients: wheat flour, white, all-purpose, unenriched nuts, almonds sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda...
Almond-Pomegranate Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
pomegranate juice, bottled
margarine, regular, 80% fat, composite, stick, without salt
pomegranate juice, bottled
sugars, powdered
pomegranate juice, bottled
nuts, almonds
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable
pomegranate juice, bottled
margarine, regular, 80% fat, composite, stick, without salt
pomegranate juice, bottled
sugars, powdered
pomegranate juice, bottled
nuts, almonds
Directions:
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.