(Recipe can be found on the site Making Today Beautiful here.)
Step by Step Instructions:
These Pomegranate Orange Scones will be perfect for your next breakfast or brunch! Here’s what you’ll need: Butter (8 Tablespoons either cut into small cubes or grated in the large holes of a box grater, which is what I’ve done here), 2 cups of Flour, Heavy Cream (other options would be Milk, Half & Half or Buttermilk, for example), Baking Soda, 1/3 cup of Sugar, Baking Powder, Salt (out of frame but it’s there!), 1 Egg, a teaspoon of Orange Zest, and 1/2 cup of Pomegranate Arils.
In a large bowl, add the flour, sugar, a teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk to combine.
It’s important your butter is cold for tender and flaky scones. I grated the stick of butter over the large holes of a box grater. Then I kept it in the freezer until I was ready for it. Place the chilled butter in the bowl.
Use your hands and combine the butter and flour together until it resembles a coarse meal and the butter is in tiny, tiny pieces.
Add 1/2 cup of pomegranate arils and 1 teaspoon of grated orange zest.
Use your hands to incorporate the arils and zest so it’s throughout the mixture. (Don’t mind my hand there)
Add 1/2 cup of cream and 1 egg (whisked) to the bowl…
…and use your hands to mix the dough together. Your mixture will probably be sticky and you can add a little flour if it’s too sticky to work with. I also found it helpful to press the dough against the sides of the bowl to help it come together.
Lightly flour your work surface and turn the dough out onto the counter.
Line a cookie sheet with a Silpat or parchment paper.
Use your hands to shape the dough into a 7 to 8 inch round that is about 3/4 of an inch thick.
Time to cut the scones. Use a sharp knife or a bench scraper (pictured above) to cut the round into 8 equal pieces.
Transfer the scones to the cookie sheet…
…and add sugar (large crystals of sugar make for a really pretty finished scone) to the top of each scone.
Pop the scones in the oven and bake for 15 to 17 minutes or until the scones are a golden brown. Let them sit on the cookie sheet for 5 minutes.
Then transfer the scones to wire cooling rack. Serve these right away or let them cool to room temperature and store in a storage bag for a couple of days. They’re great the next day heated up for 15 seconds. Happy sconing, friends!!
2 cups All-Purpose Flour
1/3 cup Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
8 tablespoons Unsalted Butter (either cut into small pieces or grated and then chilled in the freezer)
1/2 cup of Pomegranate Arils
1 teaspoon Orange Zest
1/2 cup of Heavy Cream (Milk, Half & Half, sour cream, evaporated milk, buttermilk would all work)
1. Begin by preheating the oven to 400 degrees. Grab a large bowl and combine the flour, sugar, baking powder, baking soda and salt.
2. Add the chilled butter and using your hands combine the dry ingredients and butter until it resembles a course meal.
3. Add the pomegranate arils and orange zest and combine so they are throughout the mixture.
4. Whisk the egg and add it along with 1/2 cup of your chosen liquid (I chose heavy cream) to the mixture. Use your hands to combine. Press the dough agains the side of the bowl to help form a ball. Add a little flour if it’s very sticky.
5. Lightly flour your work surface. Turn the dough onto the surface and use your hands to shape the dough into a 7 to 8-inch round that is about 3/4″ thick. Then use a sharp knife or bench scraper to cut the round into 8 pieces (like cutting a pie).
6. Place the triangular shaped scone onto a cookie sheet that has been lined with a Silpat or parchment paper. Sprinkle sugar over the top. For a cool look I love using large sugar crystals but granulated sugar works just fine.
7. Bake for 15-17 minutes or until the scones are golden brown and still tender. Let them sit for 5 minutes and then transfer to a wire cooling rack. Enjoy these scones while still warm or cooled!0