These quick and easy pomegranate scones are quick to whip up and so delicious. You will instantly fall in love with them. Cut into triangles vs rounds gives them a rustic look and makes them even more fuss-free.
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.
Tips on how to make perfect scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
- Make scones by hand and work on a cool surface such as marble if possible.
- Allow the scones to rest in the fridge for 20 minutes while the oven is preheating.
- Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
- Flour your knife, cookie, or pastry cutter before cutting and slicing into the scones. This makes the pastry drag less as you cut it down which helps it rise in the oven.
- If you are going to egg wash the top to get a more golden colour don’t egg wash the sides of the scone.
- If you want really high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.
I love the sugary crust which adds texture, and the flavour of the scone was delicious. An all-around winner of a recipe. The only thing I would do next time adds 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).
I love to serve scones straight from the oven with lashings of butter. These were also lovely with aged sharp Cheddar cheese.
*scones also freeze very well if you perchance have any leftovers.
A few of my favourite scones recipes:
Recipe – makes 8 scones
- 2 cups flour
- 1/3 cup sugar + and extra Tbsp for sprinkling
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tblsp 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 evaporated 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 the cream/ egg mixture into the flour mixture until a dough forms.
- Empty the dough onto a well-floured surface and knead it 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 look forward to connecting with you again in the future.