logo
Health Ads by

WeightWatchers Almond & Pomegranate Scones Recipe

Weight Watchers 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.


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.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 20 scones
Ingredients
  • For the scones:
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 3 Tbs. sugar, plus 1 Tbs. for sprinkling
  • ¼ tsp. baking soda
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 Tbs. pomegranate juice
  • ½ cup fresh or frozen pomegranate seeds
  • ¼ cup almond milk, plus 1 Tbs. for brushing
  • 4 Tbs. chilled trans fat–free margarine, cubed
  • For the topping:
  • ¼ cup sliced almonds, roughly chopped
  • 1 Tbs. pomegranate juice
  • ¼ cup confectioners’ sugar
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. To make the scones: In a medium bowl, stir together the sugar, flours, baking soda, baking powder, and salt.
  4. In a separate bowl, stir together the pomegranate juice and almond milk.
  5. Mix the cold margarine into the dry ingredients until crumbly.
  6. 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.
  7. Mix in the pomegranate seeds.
  8. Turn the dough out onto a well-floured work surface, and pat into a 1-inch-thick rectangle.
  9. Cut thecones using a floured 2-inch heart-shaped cutter, reforming the scraps to make more scones. Transfer to the prepared baking sheet.
  10. Brush the cones with almond milk, and sprinkle with sugar.
  11. Bake for about 12-15 minutes, or until golden brown, rotating the tray halfway through.
  12. Let cool for about 10 minutes.
  13. 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.
Nutrition Information
Calories: 100 Fat: 6 g Saturated fat: 0.5 g Carbohydrates: 11 g Sugar: 5 g Sodium: 115 mg Fiber: 1 g Protein: 2 g

WW Smart Points: 4
WW Points Plus: 3
WW Old Points: 2

You might also like these Weight Watchers breakfast recipes:

Add a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: