Pomegranate Scones Recipe 45 Recipes

CRANBERRY-POMEGRANATE ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
• Mix 1/2 cup buttermilk and 1/4 cup cranberry-pomegranate juice together and pour over flour mixture. Mix until a soft dough forms. Add more buttermilk as needed to bring dough together.
• Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
• Bake in the preheated oven until nicely browned, 12 to 20 minutes.
• Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.

POMEGRANATE SCONES RECIPE - (4/5)

Steps:

• 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.

POMEGRANATE AND CHOCOLATE CHUNK SCONES

Steps:

• Cut the butter (which must be cold) into small cubes.
• Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.
• Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.
• Place the mixture onto a floured work service and roll out to a thickness of 1 inch.
• Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.
• Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.
• Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.
• Take out of the oven and rest them on a cooling rack.