Pomegranate Scones are a delicious, easy recipe that’s perfect for breakfast or a snack! Pomegranate Scones make a festive Christmas breakfast!
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Although I’ve met several people lately who seem to think scones are complicated, they are actually quite easy. Making scones is basically the same as making biscuits. You’ll combine the dry ingredients, cut in the butter, then add the wet ingredients. Easy peasy.
Also, please don’t avoid making this recipe because you hate dealing with a mess when it comes to pomegranates. I’ve got a tutorial to show you how to open a pomegranate the easy way.
The 2 biggest secrets to making amazing scones are to 1) cut the butter in well, and 2) don’t over mix.
Cut the butter in well:
When it comes to making pomegranate scones, you want to make sure you cut the butter, until it resembles fine crumbs. Distributing the cold fat throughout the dough will result in a better end product than if the butter chunks are large and only in a few areas.
The easiest way to make a hard pomegranate scone is to mix the dough too much. Mix your dry ingredients well, and spend a lot of time cutting in the butter, but when it comes to adding the wet ingredients, go easy on the mixing. Mix just enough to combine.
- 2 cups plus 2 Tbsp flour
- 1/3 cup brown sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, cold, cut into cubes
- 1 egg
- 1/4 cup whipping cream
- 1/3 cup sour cream
- 2 tsp. vanilla
- 1 cup pomegranate seeds
For the Glaze (optional)
- 1/2 cup powdered sugar
- 2 tsp. vanilla
- 1-3 Tbsp. whipping cream
- Preheat oven to 400º. Place parchment paper on cookie sheet or pizza pan and set aside.
- In a large bowl, combine flour, brown sugar, baking powder and salt.
- Cut in butter until mixture is crumb sized.
- In a medium bowl, combine the wet ingredients. Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in pomegranate.
- Flour a counter or cutting board, and place dough onto the floured surface.
- Press out the dough until it's a 1/2" thick circle. Place onto prepared cookie sheet and cut into 8 even wedges.
- Bake for 16 minutes, or until golden.
- While scones are cooling, whisk together powdered sugar and vanilla in a small bowl, if glaze is desired.
- Add whipping cream 1 Tbsp. at a time, until desired consistency is reached.
- Drizzle glaze over the scones. Best eaten warm.
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Amount Per Serving: Calories: 253 Total Fat: 19g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 76mg Sodium: 483mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 0g Sugar: 15g Sugar Alcohols: 0g Protein: 2g
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