Golden Pomegranate Scones are tiny bursts of sweet and tart pomegranate juice complemented by the caramel-like sweetness of golden raisins. They will tingle your taste buds and thrill your body and soul!
I’m really more of a warm weather kind of person. But I have to say I love autumn and winter for all of the cool fruit and vegetables that come into season.
Pomegranates definitely fall into this category. The arils (or seeds) are little ruby colored jewels that contain a delicious fruity juice along with a little seed that provides a nutty crunch. This versatile fruit makes a wonderful snack, a tasty drink, or a mouthwatering addition to baked goods.
Why Pomegranates Are Healthy For You
These tiny seeds are high in vitamins A and C, fiber (more than twice the amount in 1/2 cup apple), and antioxidants. The U.S. Department of Agriculture ranks the antioxidant levels in pomegranates in the top five for the fruit, vegetable and seed category. Let’s get fightin’ those free radicals!
How to Remove Pomegranate Seeds
So by now you are probably saying, “Yes, they are delicious and nutritious, but what a pain to pick out!”
Have no fear!! I’m going to show you a quick, easy way to extract the arils and you will be eating these delectable treats in no time. I know it is very tempting not to pop these guys in your mouth as fast as you remove them from their shell, but — caution — it’s a slippery slope! Make sure you set aside 1 cup of arils to make the Golden Pomegranate Scones and then snack away on what’s left.
A pomegranate that is about 4 1/2 inches in diameter yields approximately two cups of arils. Generally speaking, the heavier the fruit, the more juice it contains. The outside color of a ripe pomegranate can be a light pink to a ruby-red. Removing the arils is as easy as 1-2-3!
If the north and south of the fruit are where it was connected to the tree/shrub then cut the fruit in half along the equator. Once cut, take one half and place your thumbs opposite one another on the outside skin. Gently loosen the arils by pulling at the edge away from the center. Continue around the fruit.
Fill a medium-sized bowl with water. Turn fruit open side down in your palm, hold over bowl and hit skin of fruit with a wooden spoon. The loosened arils will fall out between your fingers into the bowl. Repeat the process with the other half. Once finished, turn halves inside out to remove stragglers.
As you can see in the picture above the white flesh will float. This makes it very easy to remove with a slotted spoon. Then pour the water and arils through a strainer and voila!
Golden Pomegranate Scones
These scones present me with quite the conflict. They are so visually appealing — the yummy golden biscuit dotted with bright pink fruit — I want to keep them around to dress up my table. Yet, I can not! They must-get-in-my-belly, HA! Enjoy!!
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Golden Pomegranate Scones are tiny bursts of sweet and tart pomegranate juice complemented by the caramel-like sweetness of golden raisins. They will tingle your taste buds and thrill your body and soul! Gluten-free, vegan / plant-based, refined sugar-free and nutrient dense!
- 3 tablespoons ground flax seed (I use golden flax seed meal)
- 1/2 cup cashew milk warmed (other nut milks may be substituted)
- 3 cups almond meal flour
- 1/3 cup coconut palm sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/2 cup golden raisins (finely chopped)
- 1 cup pomegranate arils
- 1 tablespoon pure vanilla extract
- 1/4 cup lemon juice (approx. one whole lemon)
- 1/4 cup walnut oil
- 1) In a small mixing bowl, whisk together flax seed meal and cashew milk. Stir again after 2 minutes and set aside.
- 2) In a medium/large mixing bowl, mix together dry ingredients with a spoon. (almond meal flour, coconut palm sugar, baking soda, sea salt and cinnamon) Stir in chopped raisins. Then gently stir in pomegranate arils.
- 3) Add vanilla and lemon juice to flax mixture stirring well. Then stir in walnut oil. Now add this mixture to the dry ingredients and stir well.
- 4) Using a standard ice cream scoop, scoop dough onto parchment lined baking sheets. I usually bake six or seven at a time. When baking, I place the baking sheet on top of an empty baking sheet as this prevents them from becoming too brown. Bake on middle rack in a 350 degree Fahrenheit oven for 18-20 minutes until firm and beginning to brown. If a less moist and more crumbly texture is desired, baking time should be increased by 1-2 minutes. For a crispy outside and moist inside bake the lower amount of the time range.
- 5) After baking, let stand on baking sheet for an additional 10 minutes, then move to cooling rack. Recipe yields 12-13 scones. They may be stored at room temperature for a day or two but will keep in the refrigerator for 5-7 days. The scones reheat nicely in a toaster oven or microwave.
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