Pomegranate Scones

Pomegranate Scones

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  • Prep Time


  • Total Time


  • Servings



  • Pomegranate Scones

  • two

    cups flour

  • cup sugar

  • 1

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • ½

    teaspoon salt

  • 8

    tablespoons unsalted butter (I like it to be very cold, even frozen)

  • ½

    cup of pomegranate seeds

  • ½

    cup of half & half (or sour cream, heavy whipping cream, evaporated milk, whatever you have on hand)

  • 1



Directions (Directions adapted from All Recipes) 1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in pomegranates. 3.In a small bowl, whisk cream and egg until smooth. 4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 5.Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


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