Pomegranate Vanilla Scones

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!

Course Breakfast, Dessert, Side Dish, Snack
Keyword brunch recipe, dessert, gluten-free, grain free, scones
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Chels


  • 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


  1. Preheat oven to 350 F

  2. Mix first four ingredients (dry ingredients) together in a stand mixer. 

  3. Add syrup, chia eggs, eggs, and vanilla. Mix well. 

  4. Remove bowl from mixer and add in pomegranate seeds. Using a rubber spatula, fold them in gently. 

  5. Line a baking sheet with unbleached parchment paper or silicone baking mat. `

  6. Pour batter onto cookie sheet in a large circle about 1/2-1 inch thick.

  7. Bake for 40 minutes until the top is lightly golden. 

  8. Cool completely and slice into 6-8 triangles and enjoy!

Recipe Notes

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.