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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Gluten free Almond-Pomegranate Scones Recipe

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This recipe for Gluten free Almond-Pomegranate Scones, by , is from Gabbard Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Nelson

Category:
Category:

Ingredients:  
Ingredients:  
Make all ingredients gluten free:

1cup all-purpose gluten free flour.
1cup almond flour
3 Tbs sugar, plus 1Tbs for sprinkling
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp almond extract
¼ cup almond milk
2 Tbs pomegranate juice
4Tbs real butter, softened
½ cup fresh or frozen pomegranate seeds


Topping:
¼ cup Organic confectioners sugar
1 Tbs pomegranate juice
¼ cup almond slivers

Directions:
Directions:
Preheat oven to 400º. Line baking pan with parchment paper.
To make scones; stir together all dry ingredients in a medium size bowl. Stir together almond milk and juice inn a small bowl. Mix the butter into the flour mixture with fingers until crumbly. Stir in the liquid, may add an additional 1-2Tbs almond milk if needed for dough to come together. Mix in the pomegranate seeds.(Dough will be sticky)
Turn out dough into floured surface and pat into triangular shapes about 1 inch thick. Transfer to baking sheet. Brush scones with Almond milk and sprinkle with sugar. Bake 12 to 15 minutes until golden brown, be sure to turn baking sheet half way through. Cool 10 minutes.

To make the topping: Stir together confectioners sugar and pomegranate juice in a small bowl. Drizzle glaze over scones and sprinkle with almond slivers.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes or less
Personal Notes:
Personal Notes:
The Lord Our God spoke to us at Horeb:”You have stayed at this mountain long enough.” Deuteronomy 1:6

 

 

 

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