Pomegranate Scones Recipe 45

POMEGRANATE SCONES RECIPE - (4/5)

Pomegranate Scones Recipe - (4/5) image

Provided by á-160091

Number Of Ingredients 10

Ingredients

Pomegranate Scones
two cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (I like it to be very cold, even frozen)
1/2 cup of pomegranate seeds
1/2 cup of half & half (or sour cream, heavy whipping cream, evaporated milk, whatever you have on hand)
1 egg

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.

CRANBERRY-POMEGRANATE ORANGE SCONES

Cranberry-Pomegranate Orange Scones image

These scones have a delicious tang from the pomegranate and cranberry flavors. They are quick and easy to make. Scones are best served warm. They can be stored in a sealed container and may be reheated in foil before serving.

Provided by Bailey & Addie's Nana

Categories Bread Quick Bread Recipes Scone Recipes

Time 30m

Yield 10

Number Of Ingredients 9

Ingredients

3 cups self-rising flour
½ cup white sugar
1 stick unsalted butter
½ cup chopped fresh cranberries
1 orange, zested
¾ cup buttermilk, or more as needed
¼ cup cranberry-pomegranate juice
1 cup powdered sugar
2 tablespoons cranberry-pomegranate juice, or more as needed

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.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 53.1 g, Cholesterol 25.1 mg, Fat 9.7 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 6 g, Sodium 498.4 mg, Sugar 23.5 g

POMEGRANATE AND CHOCOLATE CHUNK SCONES

Pomegranate and Chocolate Chunk Scones image

Pomegranate and Chocolate scones are fluffy and moist on the inside, crunchy on the outside. The seeds burst with tangy sweetness when you bite into them, and the chocolate chips add a rich creaminess.

Provided by brittnay_bailey

Categories Scones

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1/4 cup butter
2 tablespoons sugar
2 teaspoons baking powder
60 ml milk
2 eggs
1 cup pomegranate seeds
1/2 cup semisweet chocolate chunk

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.

Nutrition Facts : Calories 387.2, Fat 15.2, SaturatedFat 8.6, Cholesterol 84.3, Sodium 219.1, Carbohydrate 54.7, Fiber 3.5, Sugar 18.2, Protein 8.1

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