pomegranate scones

While developing recipes for my second cookbook (due to be published in March 2015) I desperately wanted to do a fresh fruit scone. I tested a few options but each time the raspberries, figs or blueberries broke up too much and affected the integrity of the recipe. They tasted great but didn’t rise enough or hold together well. I came up with a very cool recipe but you are going to have to wait until next year to find out what I did. Hopefully when you buy my book.

Pomegranate seeds are the perfect solution to this problem. The berries are sturdy and contain their juice in firm little jewels. They only break at a later stage of baking or when you put the scone in your mouth. And yes, that is the best part. When the little juicy bits burst while eating these tasty scones.

pomegranate scones

pomegranate scones

pomegranate scones

I stumbled on this recipe recently, and given my history with fruity scone trials, I knew I wanted to give them a go. They were perfect. I love the sugary crust which adds texture, and the flavour of the scone was delicious. An all round winner of a recipe. The only thing I would do next time is add more Pomegranate seeds (I’ve adjusted the quantity from 1/2 cup to 3/4 of a cup, but you could even do a full cup).

Recipe – makes 8 scones from Making today Beautiful

  • 2 cups flour
  • 1/3 cup sugar + and extra T for sprinkling
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/2 t salt
  • 8 Tbls butter, 1 stick or 113gm (cold or frozen)
  • 3/4 cup pomegranate seeds
  • 1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
  • 1 large free-range egg

Preheat your oven to 400F / 200C.

Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb. Stir in pomegranate seeds.

In another bowl, whisk the cream / milk and egg until smooth.

Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.

Empty the dough onto a well floured surface and need briefly so that it comes together. Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles. Place these on a lined baking tray allowing space in between  each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.

Bake for about 15 minutes until golden brown.

I love to serve scones straight from the oven with lashings of butter. These were also lovely with an aged sharp Cheddar cheese.

*scones also freeze very well if you per chance have any left over.

pomegranate scones

I look forward to connecting with you again in the future.

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18 Comments

  1. Congrats on the cookbook! If this is a preview of what’s to come it’s going to be brilliant! 🙂

  2. Those look awesome! I just love pomegranate, the little seeds are so cute and pretty 🙂

  3. I always have buttermilk in my fridge, can I use this instead of evaporated milk? Or does the evaporated milk give them a different flavour. Look forward to seeing your new book!

  4. Sam

    Hi Elna, I think it will be perfect with Buttermilk. I love using it in baking too. and even regular milk.

  5. Sam

    Thanks Sune :-))) – the recipes are going to be on the naughty but nice side of life.

  6. Sam

    Hi Servani – I agree, I wondered why I hadnt thought of it either. Anyway, Im glad I found this recipe, its a keeper. I also adore pomegranate and have done so many recipes on my site. Its lovely in gaucamole and I make a fab cordial with the juice.

  7. I saw this recipe this morning and had to make it as I love scones. I used yogurt, as a substitute for the milk in the recipe, and it turned out great. Thank you for a wonderful and easy recipe. I will be experimenting with different flavors as orange, cranberry etc.

  8. I love the idea of pomegranate scones, these would be perfect for a holiday themed brunch!

  9. Sam

    Hi Daisy – thats great – thanks for letting us know. I often have yoghurt in the house vs cream so this is excellent to know.

  10. These scones look delish! I’ve never used pomegranate. Do you just cut in half and scoop out seeds with a spoon or us there a trick?

  11. Sam

    Hi Joanne – I sort of break it in half (cut a little way in) then fill a bowl with water. Break open teh skin and pull the seeds out with your hands under the water. This way all the red juice doesnt splatter everywhere. check out this blog post for details on how to juice and de seed a pomegranate:http://drizzleanddip.com/2013/05/10/pomegranate-and-ginger-spritzer

    I have seen people cut in half and bash them out by hitting hte back of them, but this has never worked for me.
    best
    sam

  12. Congratulations on your cookbook! I just stumbled on your blog and absolutely love it! Love your food pictures! 🙂

  13. Hi Sam I found your web site searching for scone recipes. I had just been given about 2 dozen pomegranates and wanted to do something different with them. I made these with full cream and added some craisins because i needed to use up the rest of the bag before they got old. Everyone loved them, and I love your web site. Looking forward to trying many more of your recipes. thank you!

  14. Sam

    Thank you Carrie and Im so glad you enjoyed the scones

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