- 8
Ingredients
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/3 c packed brown sugar
- dash of salt
- dash of ground clove
- 1 stick butter
- 1 egg
- 1 tbsp maple syrup
- 1/3 c rolled oats
- ~10 tbsp ice water
- 1 c pomegranate seeds
- 1/3 c dark chocolate chunks
- maple glaze
- maple syrup
- cinnamon
Preparation
Step 1
when you are ready for making the scones take the butter out for about 5 minutes, to let soften a bit.
preheat oven to 400F.
mix together the dry ingredients – both flours, the baking powder, brown sugar, cinnamon, salt and ground clove – in a large bowl. cut in the butter, preferably with a pastry cutter, but you can also use a pair of knives or a large fork. you want to leave large chunks of butter.
roughly mix in the egg, maple syrup and rolled oats, maintaining those large chunks of butter. prepare at least twice as much ice water as you will need in a small cup with several ice cubes. add in the ice water 1 tablespoon at a time until the dough sticks together. it might only take you 6 or 7 tablespoons, or might take you as many as 12, but as long as you add it in slowly it’s a lot easier to get the texture just right.
once the dough is just barely sticky enough to hold together, add in the pomegranate seeds and chocolate chunks, loosely incorporating into the dough. form it into a tight ball and lay out onto a floured surface. press down until it is about 8-12 inches across and evenly round. slice into 8 even slices and transfer the pieces to a floured cookie sheet.
make the maple glaze by mixing together a small amount of maple syrup (1-2 tbsp) and a dash of ground cinnamon. brush onto the top of each scone until evenly coated.
bake for about 18-20 minutes, or until lightly golden brown on the outside and slightly plumped. let cool for a minute or two before using a spatula to transfer to a plate or cutting board to cool more.
they are best right away but can be enjoyed 2-3 days later. just keep in an air-tight container outside of the fridge, and toast slightly to re-heat.