Vegan Pomegranate Scones

Scones - you can't do without them in Great Britain

Scones are small, soft pastries that are typically eaten with tea or coffee in the UK. Breakfast is eaten. The little buns are usually real calorie bombs - the original contains butter, milk and egg and is served with jam or clotted cream.
We decided on a slightly healthier but still super delicious version: Instead of normal wheat flour and household sugar, we use our sprouted spelt flour and date sugar, and for that special taste, we add 1-2 pomegranate shots to the dough. Our cedar nut puree is the perfect topping!

Pomegranate scones

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Cook Time: 30 minutes minutes

Course: Dessert

Servings: 20 Scones

Ingredients

• 450 g Wacker Sprouted Spelt Flour Organic
• 1 EL Wacker date sugar organic
• 90 g Wacker Cedar Nut Puree Organic
• 1 Pomegranate
• approx. 100 ml Pomegranate juice
• 1 TL Baking soda
• 300 ml Almond milk
• something Water

Instructions

• Preheat the oven to 200 degrees top/bottom heat.
• Mix together the spelt flour, date sugar, bicarbonate of soda and pomegranate shot. Add the cedar nut puree and almond milk and knead on a floured surface.
• Then roll out the dough and cut out circles. Brush with a little water and lightly press in the pomegranate seeds.
• Bake for 10-12 minutes until golden brown and leave to cool.

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