Scones for breakfast, brunch, snacks, dessert… anytime is a good time for a scone, right? If you haven’t tried my blueberry oat scones, you need to! But these pomegranate vanilla scones are too! So maybe you need them both…
These scones are thick, fluffy, soft, vanilla and pomegranate packed, and incredible delicious. They are also gluten free, refined sugar free, oat free, dairy free, and festive! The perfect item to bring to any gathering this time of year!
I hope you love this recipe as much as we do!
Pomegranate Vanilla Scones
Thick, fluffy, deliciously festive scones made with fresh pomegranate!
- 1 1/2 c almond flour
- 1/4 c tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 c maple syrup
- 2 chia seed eggs* see notes on how to make
- 2 eggs
- 2 tsp vanilla extract
- 1/2 c pomegranate seeds
Preheat oven to 350 F
Mix first four ingredients (dry ingredients) together in a stand mixer.
Add syrup, chia eggs, eggs, and vanilla. Mix well.
Remove bowl from mixer and add in pomegranate seeds. Using a rubber spatula, fold them in gently.
Line a baking sheet with unbleached parchment paper or silicone baking mat. `
Pour batter onto cookie sheet in a large circle about 1/2-1 inch thick.
Bake for 40 minutes until the top is lightly golden.
Cool completely and slice into 6-8 triangles and enjoy!
To make one chia seed egg, add 1 tablespoon chia seeds to 2 1/2 tablespoons filtered water. Mix and let sit 3-5 minutes to thicken up. This recipe calls for 2 chia seed eggs. So add 2 tbsp chia seeds to 5 tbsp filtered water.