LAST UPDATED ON
I still remember the first time I had scones. They were absolutely perfect, straight from the oven. Moist, light and fluffy, a little bit crumbly and a golden top. There is nothing else I could ask for. That memory is still so fresh in my mind, although it has been quite some time since then. Why? Because finding a good, honest scone is quite hard to find. I am always looking for great combinations that will take a humble scone to the next level….that unforgettable one 🙂
I made Pomegranate Citrus Scones, a surprisingly delicious accident! They were supposed to be blueberry scones in the first place but someone ate all my blueberries over night. This morning had everything planned and surprise! no more blueberries. Going quickly through my options I realized I only had pomegranate to consider adding to my scones.
Now, pomegranate scones? Quite weird combination, you have to agree. To make it even stranger I have decided to add some orange zest in the mix, just to be a little bit more sure that there will be enough flavor. I am not going to say I knew what I was doing. I was not even sure I will have anything worth to post today.
So, what is the secret to bake a perfect scone? As this article mentions the most important part when making scones is not to overwork the dough. We usually have a natural tendency to work the dough, just to be sure everything is well incorporated. Well, don’t! Try and handle the dough as little as possible.
It is so easy to make scones! In just 30 minutes you’ll have these delicious Pomegranate Citrus scones ready to be served next to a cup of coffee or tea. I am absolutely loving this new combination. The flavor was just perfect and I had plenty of pomegranate seeds inside. Yay! Oh, not to mention the perfect sugary crust on top…
You need only a couple of ingredients to make them: flour, baking soda, baking powder, butter, sugar, pomegranate seeds, citrus zest, heavy cream and 1 egg. There are a lot of recipes out there calling for self rising flour but I prefer to stick to my favorite flour and add baking soda and baking powder. You can make a bigger batch and freeze your unbaked scones for later.I always like them fresh baked. It takes just a little bit of time 🙂
You have to give them a try!
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/3 cup sugar and some extra to sprinkle on top
- 8 tablespoons 1 stick unsalted butter (very cold)
- 1 cup pomegranate seeds
- 1 tablespoon orange zest
- 1 large egg
- 1/2 cup whipping heavy cream
Preheat oven to 400F/200C.
In a large bowl, combine dry ingredients: flour, sugar, baking soda, baking powder and add a pinch of salt. Add butter, grating it into the dry mixture on a large holes grater. The colder the butter is (you can even put it in the freezer for sometime before making these scones) the easier to have it grated. Rub butter by hand into the flour mixture to get a fine crumb texture. Stir in pomegranate seeds and orange zest.
In a small bowl, whisk together the cream and the large egg until smooth.
Add cream and egg mixture to large bowl and combine the ingredients gently, mixing them together to form a dough. Remember not to overwork the dough.
Tip the dough onto a slightly floured surface and using your hands bring it together in a thick, neat round. Using a floured knife cut the dough into 4 or 8 triangles, depending on how big is your round. Place scones on a lined baking tray, leaving a little bit of space between them. Sprinkle some sugar over the top and bake them on the middle oven rack for 15-20 minutes, or until golden.
Allow to cool for a couple of minutes and serve them warm or at room temperature.