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Pomegranate White Chocolate Almond Scones

A buttery, flaky scone bursting with juicy and tart pomegranates, white chocolate chips, and slivered almonds!
Course Breakfast - sweet
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 scones
Author Sarah @ The Gold Lining Girl


  • 2 1/2 c. flour
  • 3 tbsp. sugar
  • 1 tbsp. baking powder
  • dash of salt
  • 1/2 c. cold unsalted butter
  • 1 c. white chocolate chips
  • 1/3 c. slivered almonds
  • 1 c. pomegranate seeds
  • 2 eggs lightly beaten
  • 1/2 c. eggnog or half-and-half
  • 1 tsp. almond extract
  • 1-2 tbsp. eggnog or half-and-half for brushing scones
  • sugar for sprinkling


  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • Using a pastry blender or a knife, cut in butter until mixture is crumbly.
  • Add in white chocolate chips and slivered almonds, tossing to combine well.
  • Carefully fold in pomegranate seeds.
  • In a small bowl, stir together eggs, eggnog, and almond extract.
  • Make a well in the center of the flour mixture, and pour the egg mixture into the well.
  • Turn dough out onto a generously floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
  • Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about 3/4-inch thick.
  • Cut into 8 wedges, and gently pull the wedges slightly apart.
  • Brush each scone lightly with eggnog, and sprinkle with a pinch of sugar.
  • Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.