2½ c. flour
3 tbsp. sugar
1 tbsp. baking powder
Dash of salt
½ c. cold unsalted butter
1 c. white chocolate chips
⅓ c. slivered almonds
1 c. pomegranate seeds
2 eggs, lightly beaten
½ 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 ¾-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°F for 15-18 minutes, or until edges are golden brown.