Pomegranate White Chocolate Almond Scones

• Vegetarian

• Produce

  • 1 cup Pomegranate seeds

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tbsp Baking powder
  • 2 1/2 cup Flour
  • 1 dash Salt
  • 3 tbsp Sugar
  • 1 Sugar
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 1/2 cup Butter, unsalted
  • 9/16 cup Eggnog or half-and-half

Found on thegoldlininggirl.com

Description

Ingredients

• 2½ c. flour
• 3 tbsp. sugar
• 1 tbsp. baking powder
• dash of salt
• ½ c. cold unsalted butter
• 1 c. white chocolate chips
• ⅓ c. slivered almonds
• 1 c. pomegranate seeds
• 2 eggs, lightly beaten
• ½ c. eggnog or half-and-half
• 1 tsp. almond extract
• 1-2 tbsp. eggnog or half-and-half, for brushing scones
• sugar, for sprinkling

Directions

• In a large bowl, combine flour, sugar, baking powder, and salt.
• Using a pastry blender or a knife, cut in butter until mixture is crumbly.
• Add in white chocolate chips and slivered almonds, tossing to combine well.
• Carefully fold in pomegranate seeds.
• In a small bowl, stir together eggs, eggnog, and almond extract.
• Make a well in the center of the flour mixture, and pour the egg mixture into the well.
• Turn dough out onto a generously floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
• Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about ¾-inch thick.
• Cut into 8 wedges, and gently pull the wedges slightly apart.
• Brush each scone lightly with eggnog, and sprinkle with a pinch of sugar.
• Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.