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Fall Pomegranate Scones [Vegan]

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This recipe is sure to become a fall favorite! Enjoy with coffee, tea, or later in the day with a glass of wine. These beautiful scones are perfect for family gatherings or even just for a breakfast on the go!

Fall Pomegranate Scones [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

8 large scones or 16 mini scones

Ingredients

  • 2 cups all-purpose flour, plus extra for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup coconut oil, solid
  • 1 cup canned full-fat coconut milk, cold
  • 2 tablespoons pure maple syrup
  • 3 tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • 1 cup pomegranate seeds
  • 1/2 cup powdered sugar
  • 1/2cupcoconut flakes
  • 1 tablespoon fresh lemon juice
  • The zest of 1 lemon

Preparation

  1. Pre-heat oven to 400°F and prepare a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, and spices. Stir.
  3. Add the solid coconut oil to the flour mixture and cut it into the flour using a fork.
  4. Set aside 1 tablespoon of coconut milk in a small bowl. Then, add the rest of the coconut milk, maple syrup, molasses, and vanilla extract to the flour mixture. Stir only until combined. Fold in pomegranate seeds.
  5. Dust a flat surface with flour and put dump the dough on top. Flatten it slightly with your palms and fold in half. Rotate 90° and fold once more. Continue the flattening and folding motion 3 more times or until the dough is no longer sticky, nor dry.
  6. Shape the dough into a round about 8-inch in diameter. Use a sharp knife to cut the dough into eighths. Slice each of the eighths in half for small scones or leave whole for large scones.
  7. Place the scones on the prepared baking sheet and brush with the 1 tablespoon of coconut milk set aside earlier and press coconut flakes onto the top of each scone. Pop the scones into the freezer for 10 minutes.
  8. Bake for 15-20 minutes or until the bottoms and sides are golden.
  9. Let cool on a wire rack. Then, stir the powdered sugar with the lemon juice and zest to create a glaze to drizzle over the top of the cooled scones.

Nutrional Information

Per 1 large scone Serving: Calories: 332 | Carbs: 48 g | Fat: 13 g | Protein: 4 g | Sodium: 12 mg | Sugar: 20 g
Per 1 mini scone Serving: Calories: 166 | Carbs: 24 g | Fat: 7 g | Protein: 2 g | Sodium: 6 mg | Sugar: 10 g

Notes

Keep in a covered container for up to 5 days. 

 

AUTHOR & RECIPE DETAILS


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Hi there! I’m Jess. I’m a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing my food, and living minimally. One day you’ll find me on the road with my traveling confectionary. Until then, I’ll be making food and playlists to share with the world from my little apartment in Los Angeles.


 

 

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