Pomegranate scones
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0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
8
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Course
Baked Goods
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Cuisine
British
Pomegranate scones
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Delicious and easy pomegranate scones.
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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
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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.
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