My big kid LOVES a good scone. In fact, given the choice between a scone and most any other pastry, we will always go with the scone. He’s even become a scone critic. He wants crumbly but not dry, sweet but not cloyingly so… He’s nine. What the hell, kid? Eat a muffin and shut it. Seriously though, I’m glad that he’s developing a discerning pallet, if only in the area of pastries, thus far. I made these for two reasons. One, my boy digs ’em. Two, my pomegranates are in and I was feeling inspired!

You will need the following:

• two cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold, unsalted butter, cut into cubes
• 1/2 cup of pomegranate arils (sub for fresh cranberries if desired)
• 1/2 cup of half n’ half
• 1 egg
• 1 heaping Tbsp. grated orange zest

Glaze

Mix 1 cup powdered sugar with 1 Tbsp melted butter and 1 Tbsp fresh squeezed orange juice.

Directions:

1. Preheat oven to 400 degrees
   2. Combine flour, sugar, baking powder, baking soda and salt.
   3. Mix in butter, until it resembles coarse meal. 
   4. Add pomegranates arils (or cranberries) and orange zest.
   5. Add milk and egg.
   6. Mix with your hands until incorporated.
   7. Roll into 6 balls flattened into disks. Place them on a parchment lined baking sheet several inches apart. I managed about three per sheet. 
   8. Bake for 15 minutes, or till golden

Cool slightly and drizzle with the glaze before serving. Can be stored (if they last) for up to one week in a sealed container.

Make these for your family for a special occasion or make a special occasion by making them! Swearing Mom out.