Almond-Pomegranate Scones

• 1 cup all-purpose flour
• 1 cup almond flour
• 3 Tbs. sugar, plus 1 Tbs. for sprinkling
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup almond milk, plus 1 Tbs. for brushing
• 2 Tbs. pomegranate juice
• 4 Tbs. chilled trans fatfree margarine, such as Earth Balance Buttery Sticks, cubed
• 1/2 cup fresh or frozen pomegranate seeds
• 1/4 cup confectioners sugar
• 1 Tbs. pomegranate juice
• 1/4 cup sliced almonds, roughly chopped

1. Preheat oven to 400F.
2. Line baking sheet with parchment paper or silicone baking mat.
3. To make Scones: Stir together flours, sugar, baking powder, baking soda, and salt in medium bowl.
4. Stir together almond milk and pomegranate juice in separate bowl.
5. Mix cold margarine into dry ingredients with pastry blender or fingers until crumbly.
6. Stir in almond milk mixture until just combined, adding 1 to 2 Tbs.
7. more almond milk (if necessary) for dough to come together.
8. Mix in pomegranate seeds.
9. (Dough will be sticky.)
10. Turn dough out onto well-floured work surface, and pat into 1-inch-thick rectangle.
11. Cut Scones using floured 2-inch heart-shaped or round cutter, reforming scraps to make more Scones.
12. Transfer to prepared baking sheet.
13. Brush Scones with almond milk, and sprinkle with sugar.
14. Bake 12 to 15 minutes, or until golden brown, rotating tray halfway through.
15. Cool 10 minutes.
16. To make Topping: Stir together confectioners sugar and pomegranate juice in small bowl.
17. Drizzle glaze over Scones, and sprinkle with almonds.

flour, almond flour, sugar, baking powder, baking soda, salt, almond milk, pomegranate juice, margarine, pomegranate seeds, confectioners sugar, pomegranate juice, almonds

Taken from www.vegetariantimes.com/recipe/almond-pomegranate-scones/ (may not work)