Pomegranate Orange Scones

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)IMG_3023
  • 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. IMG_3024
    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. IMG_3025
    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.

DSC_0337 (1)

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One Comment Add yours

  1. Eycleisha says:

    Have you ever tried heavy whipping cream in leu of half n half? I noticed they are lighter. I love a good cranberry lemon scone.

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