Categories: breakfast recipesdessert recipesunder 100 calories

WeightWatchers Almond & Pomegranate Scones Recipe

For baked treats that are fresh and hot from the oven, mix and shape these scones up to two weeks in advance, and freeze them on a baking sheet in a single layer. Bake just what you need, adding five minutes of baking time.

Recipe Type: Breakfast

Cuisine: American

Author: WW-Recipes.net

Serves: 20 scones

Ingredients

For the scones:
1 cup almond flour
1 cup all-purpose flour
3 Tbs. sugar, plus 1 Tbs. for sprinkling
1/4 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbs. pomegranate juice
1/2 cup fresh or frozen pomegranate seeds
1/4 cup almond milk, plus 1 Tbs. for brushing
4 Tbs. chilled trans fat–free margarine, cubed
For the topping:
1/4 cup sliced almonds, roughly chopped
1 Tbs. pomegranate juice
1/4 cup confectioners’ sugar

Instructions

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
To make the scones: In a medium bowl, stir together the sugar, flours, baking soda, baking powder, and salt.
In a separate bowl, stir together the pomegranate juice and almond milk.
Mix the cold margarine into the dry ingredients until crumbly.
Stir in the almond milk mixture until just combined, adding 1 to 2 Tbs. more almond milk (if necessary) for the dough to come together.
Mix in the pomegranate seeds.
Turn the dough out onto a well-floured work surface, and pat into a 1-inch-thick rectangle.
Cut thecones using a floured 2-inch heart-shaped cutter, reforming the scraps to make more scones. Transfer to the prepared baking sheet.
Brush the cones with almond milk, and sprinkle with sugar.
Bake for about 12-15 minutes, or until golden brown, rotating the tray halfway through.
Let cool for about 10 minutes.
To make the topping: In a small bowl, stir together the pomegranate juice and confectioners’ sugar. Drizzle the glaze over the scones, then sprinkle with chopped almonds.