How do I get tender scones using coconut oil?

To achieve tender scones, ensure your coconut oil is solid and cut it into the flour mixture using a fork until crumbly, mimicking traditional butter methods.

Can I substitute the molasses in these scones?

The molasses contributes to the distinct fall flavor and color; while you could use more maple syrup, the unique depth of flavor would be altered.

What's the purpose of freezing the scones before baking?

Freezing the scones for 10 minutes before baking helps them hold their shape better and contributes to a flakier texture by keeping the fats cold.

How should I store leftover Fall Pomegranate Scones?

Store cooled scones in an airtight container at room temperature for up to 2-3 days, or freeze them for longer storage, warming gently before serving.

Can I use fresh lemon juice instead of bottled for the glaze?

Yes, the recipe specifically calls for fresh lemon juice and zest, which provides a brighter, more vibrant flavor for the glaze compared to bottled juice.

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Fall Pomegranate Scones
[Vegan]

Name: Fall Pomegranate Scones [Vegan]
Cook time: 30 min
Yield: 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

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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Freshly baked vegan Fall Pomegranate Scones, golden brown with visible pomegranate seeds, drizzled with a white lemon glaze and sprinkled with coconut flakes, arranged on a wire rack.

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Fall Pomegranate Scones [Vegan]

332

8 large scones or 16 mini scones

Dairy Free

Vegan

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!

Ingredients You Need for Fall Pomegranate Scones [Vegan]

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

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How to Prepare Fall Pomegranate Scones [Vegan]

Pre-heat oven to 400°F and prepare a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, salt, and spices. Stir.
Add the solid coconut oil to the flour mixture and cut it into the flour using a fork.
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.
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.
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.
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.
Bake for 15-20 minutes or until the bottoms and sides are golden.
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.

Notes

Keep in a covered container for up to 5 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.