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Saturday, 12 January 2013 00:00

Lemon Pomegranate Scones Featured

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Of all the baked goods I miss on my by now ridiculously-restricted diet (low histamine, no gluten, dairy, egg, soy, nuts, safflower oil or most fresh fruits), scones are the worst.  So here it is, perhaps the concoction I'm most proud of: a crumbly, sweet yet tart, freely-edible for me scone!

  • Ingredients:

     1 3/4 cups Bob's Red Mill biscuit mix

    1/4 cup cold butter substitute (we used Earth Balance soy free buttery spread)

    1 Meyer lemon*

    1/3 cup vanilla rice milk

    Seeds of 1/2 pomegranate

    1 Tbsp brown sugar

    1/2 Tbsp olive oil

  • Instructions:

     Preheat oven to 350F.

    Cut butter substitute into biscuit mix in a large bowl.

    Squeeze juice out of the lemon and add the juice to the mix (do not toss the lemon pulp/rind). Add milk and stir to combine evenly.

    Dice lemon rind/pulp and mix with pomegranate seeds in a small bowl. Add th brown sugar and stir to coat.

    Heat oil in small cast iron skillet over low heat. Add rind/seed/sugar mixture and simmer, stirring occasionally, until just caramelized.

    Add to dough mixture and stir until evenly combined.

    Using a large mixing spoon, scoop out ~2 1/2" balls, pressing them into the palm of your hand to form to make a well-formed clump. Drop onto greased cookie sheet.

    Bake 20 minutes or until golden brown.  Transfer to a wire rack to cool thoroughly.

    * Meyer lemons are a cross between a lemon and a clementine and are therefore sweeter than another lemons. They also have a much thinner rind, allowing them to caramellize quickly and soften nicely in the oven.

  • Serves: 6-8
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, Lunchboxes/on-the-go, Easter Favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Specialty Diets: Vegan, Vegetarian
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