INGREDIENTS:
2/3 cups pomegranate seeds, separated
1 tsp of brewed ONO Energizer Yogi pomegranate black tea
1/2 cup of pineapple juice
2 cups all purpose flour
1/3 cup sugar  or 1/3 tsp of stevia
2 tsp baking powder
1/2 cup cold butter or margarine
½ cup of egg substitute (or 2 eggs)
1 tsp finely grated lemon zest
1 tsp vanilla extract
Half and half and sugar
Large rimless baking sheet, greased
DIRECTIONS:

Preheat your oven to 400◦F

1. In a small saucepan, heat 1/3 cup of the pomegranate seeds, 1 tsp of the ONO Energizer Yogi, and 1/2 cup of pineappple juice .
2. Once simmering, gently crush the seeds and tea with a spoon and simmer 3 minutes. Strain (discard the seeds and tea) and cool to room temperature.
3. Whisk together flour, sugar and baking powder in a large bowl.
4. Using a pastry blender or two forks, cut in the margarine until you have pea-sized crumbs (best not to use a food processor for this step).
5. Combine the eggs, zest and vanilla in a small bowl.
6. Add the pomegranate tea juice and mix well.
7. Add to the flour mixture and stir with a wooden spoon or hands.
8. Mix until dough comes together (don’t over mix). Flour your hands.
9. Roll dough into a 5-inch round.
10. Transfer round to baking sheet; lightly coat dough with  half-and-half.
11. Sprinkle sugar over dough and score round into quarters.
12. Brush scones with egg yolk to create a golden brown crust.
13. Bake scones at 400°F for 20-25 minutes until golden brown.
14. Transfer to a rack to cool.

* Enjoy with a pot of ONO Caramel Slender.