• Place the flour, fructose and salt into a food processor
• Blend to combine then add the butter and blitz until the mixture resembles breadcrumbs
• Place the milk and pomegranate concentrate into a mixing jug and whisk to combine
• With the food processor blending, slowly pour the milk in and mix until a dough forms
• Turn the dough out onto a lightly floured surface, roll into a ball and gently press down until 2cm thick
• Cut 4 x 8 cm rounds * and place onto a lined baking tray

for the glaze

• Place the egg into a bowl and whisk to slacken
• Add the pomegranate concentrate and whisk to combine

for baking

• Brush the glaze on to the top of the scones and place into the fridge for 30 minutes
• Preheat the oven to 220° Celsius
• Brush some more glaze on top of the scones, place into the oven and bake for 15 minutes
• Remove from the oven and place onto a wire rack to cool completely
• Serve warm with jam and cream (or cream and jam)