Orange-Pomegranate Scones

Recently I shared how to de-seed pomegranates on my IG (blacksmithbakedgoods) in a short video.  It’s during this season that some of my favorite foods are available; one being pomegranates. As I mentioned in my video, my grandma had a huge tree.  My cousins, brothers, and I would sit along the fence next to the country road, picking each seed out individually and wasting the day away playing games.  My grandma never cared that we’d eat about half, get tired of the tediousness of trying to harvest the fruit, and throw the remainder away to go hunt tree frogs instead.

In childhood, I never realized how wonderfully healthy they were. It wasn’t until I got older, that the expense of them, and the delight in the nutritional value became ever more important. Not to mention, eating them always reminds me of her. She was as sweet as the fruit she grew, and took every bit of care in how she mentored us. I miss her dearly.

To honor her, here are some wonderful orange-pomengranate scones. I know she would’ve loved them!

 

Orange-Pomegranate Scones

(yield: 8)

Ingredients:

1 flax egg (1 Tbsp + 2 Tbsp almond milk)

1/4 cup fresh squeezed orange juice

1/2 cup almond milk

1 1/4 cup unbleached all purpose flour

3/4 cup spelt flour

1 Tbsp. baking powder

1/4 cup organic cane sugar

pinch of sea salt

2 Tbsp. fresh orange zest + 1 Tbsp. (set aside for top)

1 tsp. vanilla extract

1/4 tsp. cinnamon

3 Tbsp. room temp coconut oil

3 Tbsp. organic palm shortening.

1/3 cup pomegranate seeds + 2 Tbsp (set aside for top)

Instructions:

Preheat oven to 350. Line a sheet pan with parchment.  Mix flax “egg” in a small bowl, then add the orange juice/almond milk  & vanilla combo.  In a separate bowl, combine the spelt flour, all purpose flour, baking powder, organic cane sugar, cinnamon, 2 Tbsp. orange zest, and sea salt. Whisk to combine. Add room temp coconut oil + palm shortening. Use a pastry cutter to cut it into the dry mix.

Whisk the flax-almond-orange-vanilla combo and add to the dry ingredients.  Add the 1/3 cup pomegranates gently. Be careful not to over mix.  Make sure they are incorporated without fully mixing wet to dry.  Form the prepared mixture into a circle about the size of a dinner plate, and softly flatten on top to about 1/2-1 inch height onto the parchment, and sprinkle with a few more pomegranate seeds and orange zest.

Bake for 25-30 minutes or until golden brown along the edges. Allow to cool before eating.  Optional to add orange glaze.

Glaze: 1 cup powdered sugar, 1/4 tsp. orange extract, 2 Tbsp. almond milk. Whisk then drizzle.

 

 

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