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Sunday, April 17, 2011

Coconut Pomegranate Scones (Lite!)

These scones were the very last thing I baked in my kitchen before moving. They were made out of necessity as I was furiously trying to use any miscellaneous ingredients AND was in need of a snack. Enter coconut milk, buttermilk, and pomegranate seeds and thus these scones were invented.

I hesitate to call them scones, as they lacked that buttery crumb found in many varieties (like my lemon ginger scones!) and instead yielded more of a cake-like texture. Because of the absence of butter--hence the name "lite"-- they were a little on the dry side, making them a good accompaniment for coffee or tea. Coconut is one of my very favorite flavors, and I had no problem polishing off the majority of the batch (don't judge, moving is hard work!). Next time I'll try to be better about sharing!

One Year Ago: Lindsay's Chocolate Cafe Chocolate Chip Cookies

Coconut Pomegranate Scones (Lite!)

-1 cup whole wheat flour
-3/4 cup all purpose flour
-1 cup sweetened flaked coconut
-2 large eggs
-1/2 light coconut milk
-1/4 cup low-fat buttermilk
-1/2 tsp coconut extract
-1/4 cup sugar
-1 tbsp baking powder
-1/2 tsp salt
-1/2 cup pomegranate seeds

1. Preheat oven to 375F. Spray a baking sheet with cooking spray.
2. Mix together flours, coconut, sugar, baking powder, and salt in a medium sized bowl. In a separate bowl, whisk eggs with coconut milk and buttermilk.
3. Add liquid mixture to flour mixture, stirring just until combined. Fold in pomegranate seeds.
4. Place large spoonfuls of batter onto prepared baking sheets (I got 12 scones). Bake for 15 minutes or until lightly browned.