Servings
Font
Back
Pomegranate scones
0 from 0 votes

Pomegranate scones

Delicious and easy pomegranate scones. 

Prep Time
10 mins
Cook Time
15 mins
Servings: 8
Course: Baked Goods
Cuisine: British

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat your oven to 400F / 200C.
  2. 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.
  3. In another bowl, whisk the cream/milk and egg until smooth.
  4. Using a fork, stir the cream/ egg mixture into the flour mixture until a dough forms.
  5. 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.
  6. 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.
  7. 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.