Ingredients
- 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
Instructions
- 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.
Notes
These pomegranate scones are best eaten on the day, freshly baked out hte oven.
They freeze well and can be reheated in the microwave.
Servings: 8