The addition of pomegranates in these scones give them the most unusual and delightful texture: Each bite is filled with a crunch, followed by a burst of flavor that fills your whole mouth with a fruity juice that complements the chewy scone just perfectly. Slideshow: More Quick & Healthy Breakfast Recipes 

Shelly Westerhausen
April 2015

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Photo © Shelly Westerhausen

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Makes 8 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425° and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flours, coconut, salt, baking powder and sugar. Throw in the butter and use your clean fingers or a pastry blender to pinch until the mixture becomes a coarse meal. Next, make a well in the center of the dry ingredients and pour in the milk and almond extract. Use a spatula to fold the dry ingredients into the wet until just combined, then carefully fold in the pomegranate seeds.

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  • Flour a clean surface and transfer the dough to it. Make a 1-inch-thick oval with the dough and cut it into 8 equals triangles. Transfer the pieces to a parchment-lined baking sheet and bake for 13 to 15 minutes. Remove from heat once browned on top and enjoy warm.