Tangerine scones with pomegranate glaze (gluten free)

tangerine scones 2Holidays are close and most of the housewives and whoever throws a Thanksgiving or Christmas dinner is fully stressed. What many people forget though,is that these Holidays are not just the food and drinks. There is a meaning beyond that. You can make the simplest food look and taste like million dollar meal.

Today,we are making scones,with the  aromas of tangerine and almond drizzled with pomegranate glaze. Slightly crunchy on the outside, soft and moist on the inside with a little bit of nutty flavor from the almonds.

The beautiful color and taste of pomegranate,take scones to another level. Such a festive looking little dessert like that!

INGREDIENTS:

  • 1 cup Gluten-Free Flour Blend (see below)
  • 1 cup almond flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup heavy cream
  • zest and juice from a tangerine
  • 1 tablespoon Amaretto or 1 teaspoon almond extract

For the glaze:

  • 1 1/2 cup powdered sugar
  • 4-7 tablespoons pomegranate juice

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

 


INSTRUCTIONS:

Heat oven to 400°F.

Combine flour blend, sugar, baking powder, tangerine zest and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream,Amaretto or almond extract and tangerine juice; mix until dough holds together.

Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8×1-inch log. Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.

scone dough

scone dough 2

Place scones, at least 1 inch apart, onto non greased baking sheet.

scone triangles

Bake 9-11 minutes or until golden brown around edges. Cool completely.

In a medium bowl combine the powdered sugar and pomegranate juice. Add 1 tablespoon at a time until you achieved your desired consistency.

Drizzle with some pomegranate glaze on each scone. Enjoy!

 

 

tangerine scones

scones

 

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