1/4cupAlmond milk, can use diary milk or any milk alternative
1Egg, at room temperature
1/4cupFresh squeezed Mandarin juice, my substitute fresh orange juice
2tbspsPomegranate juice, fresh or bottled
For the Glaze:
1 1/2cupsPowdered sugar
1 tbspFresh mandarin juice
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and zest. Mix to combine.
Using a box grater, grate the frozen butter into the dry mixture. If the butter gets to small to grate, you can cube up any remaining butter into very small cubes and add into mix. Using your hands, gently cut in the grated butter. This should only take about a minutes as the butter is very small.
Ina small mixing bowl combine the Greek yogurt, almond milk, egg, vanilla, mandarin juice, and pomegranate juice.. Mix well to combine and pour over the dry mixture. Using a wooden spoon gently mix the wet and dry ingredients together until a lose dough comes together.
Transfer onto a lightly floured surface and knead gently until all of the dry ingredients have been incorporated. Gently fold in the pomegranate jewels, careful not to crush them. Form the dough into a large circle about 1 1/2" - 2" thick. Cut into 8 wedges and place on the prepared sheet pan.
Bake for 18-20 minutes, until they are golden brown. Remove from the oven and allow to cool on a cooling rack.
To make the glaze combine the powdered sugar, mandarin juice, and pomegranate juice in a mixing bowl and whisk until smooth If the glaze is too thin add one tablespoon of powdered sugar at a time until desired consistency is reached. Once the scones have cooled pour the glaze over the top, serve and enjoy!
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