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.
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2 cups all-purpose flour
1/4 cup almond flour
1/4 cup shredded coconut
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons sugar
4 tablespoons unsalted butter, cut into cubes
1 cup plus 2 tablespoons coconut milk
1/2 teaspoon almond extract
1/2 cup pomegranate seeds
How to Make It
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.
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.
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