Orange Pomegranate Scones are a recipe that you should try during pomegranate season. When they are combined with peak season oranges to make this recipe, the result is amazing . These scones are not only delicious but also pretty and colorful, making them a perfect choice for gatherings, festive occasions, or simply as a delightful addition to your daily meals with a cup of coffee.
Scones are British pastries that are made with flour, baking powder and usually a touch of sweetness. They are slightly crumbly and moist. They make delicious breakfast pastries and are also served for brunch or afternoon tea.
Orange Pomegranate Scones are filled with fresh pomegranate seeds and orange zest. They have a sweet glaze made with the juice from the pomegranate. You can decide if you want to cool the scones and glaze them or eat them warm from the oven with a bit of butter.
Another scone you may want to try is Blueberry Lemon Scones. You might also like Homemade Strawberry Drop Biscuits. You could also try Orange Olive Oil Cake, Orange Ricotta Cookies, Blueberry Orange Yogurt Cake, Orange Muffins and Orange Blossom Honey Madeleines while the oranges are at their peak.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Fresh pomegranate seeds give the best flavor and texture. Be gentle when folding them into the batter to prevent them from bursting. Read How to Seed a Pomegranate.
- The key to flaky scones is using cold butter. Cube the butter and then chill it again before using. The cold butter creates steam pockets while baking, which results in a flakier texture.
SPECIAL EQUIPMENT NEEDED:
- Mixing Bowls: You will need two bowls. One bowl for mixing the dry ingredients and another bowl for the wet ingredients. You can also make the dough in a food processor.
- Measuring Cups and Spoons: Accurate measuring is key in baking, so a set of measuring cups and spoons is essential.
- Pastry Cutter or Forks: A pastry cutter or pastry blender is ideal for cutting the cold butter into the flour mixture, but if you do not have one, two forks can be used as an alternative.
- Whisk: A whisk is useful for combining the dry ingredients thoroughly and for mixing the wet ingredients.
- Box Grater or Microplane Zester: For zesting the orange peel, a fine grater or a microplane zester will make the job much easier and more efficient.
- Sharp Knife: A sharp knife is necessary to cube the cold butter and to cut the dough into scone shapes.
- Baking Sheet: A flat baking sheet or cookie sheet is required to bake the scones. Lining it with parchment paper or a silicone baking mat can help prevent sticking and ensure even baking.
- Pastry Brush: This is optional, but a pastry brush is handy for brushing the tops of the scones with cream before baking.
- Cooling Rack: After baking, it is important to let the scones cool on a wire rack to prevent them from becoming soggy.
- Mixing Spoon or Rubber Spatula: For mixing the dough and folding in the orange zest and pomegranate seeds.
- Small Bowl for Glaze: You will need an extra bowl to mix the ingredients for the glaze.
SUBSTITUTIONS:
- You can substitute granulated sugar with light brown sugar for a deeper flavor. For a healthier option, try coconut sugar.
- Dried or fresh cranberries, cherries, or fresh blueberries can be good alternatives if pomegranate seeds are not available.
- If you do not have powdered sugar, you can blend granulated sugar in a blender or food processor until it reaches a powdery consistency.
- The pomegranate juice (for glaze): can be substituted with fresh orange juice if you prefer an orange glaze. Blood oranges would make the glaze a pretty pink color.
- Any non-dairy milk like almond milk, soy milk, or oat milk can be a good substitute for the whole milk in the glaze.
HOW TO STORE ORANGE POMEGRANATE SCONES:
- Orange Pomegranate Scones will stay fresh for 1-2 days at room temperature. Make sure that the scones cool completely on a wire rack. Store the scones in an airtight container. If they are glazed, wait until the glaze is completely set before storing. Store the scones in an airtight container. If they are glazed, wait until the glaze is completely
HOW TO FREEZE ORANGE POMEGRANATE SCONES:
- Orange Pomegranate Scones scones can be frozen for up to 3 months. Allow the baked scones to cool completely. Wrap each scone individually in plastic wrap or aluminum foil. This helps to prevent freezer burn.Put the wrapped scones in a freezer bag or an airtight container.
- Thaw the scones at room temperature on a wire rack.
Cut your fresh pomegranate in half. Squeeze the juice from one half into a small bowl. This should be enough juice to make the glaze. Pour the juice through a strainer to remove any pieces of white flesh.
With a spoon, scoop out the pomegranate seeds. Carefully remove any pieces of the white flesh and place the seeds in a strainer. You will want to rinse the seeds to remove any extra juice that would bleed color into the scones.
Add the flour, sugar, baking powder, baking soda and salt to the bowl of a food processor. Pulse to combine the dry mixture. Add the cubes of very cold butter.
Pulse until the butter is thoroughly combined and no longer visible.
In a small bowl, beat the egg. Add the cream and vanilla and combine.
Pour into the food processor and pulse until the wet ingredients are thoroughly combined and the dough pulls away from the bowl. Do not over process the dough.
Remove the dough to a lightly floured board work surface. Press it flat and place the pomegranate seeds and orange zest on the top. Gently fold the dough and press down several times so that the seeds and zest are evenly distributed throughout the entire dough
Form the dough into a round circle between 9- 10 inches. Press the top so that it is flat and even. Cut the circle in half from the top to bottom. Cut each half into 4 equal triangles.
Place the scones on the baking sheet and let them rest in the refrigerator for 15 minutes. Gently brush a bit of heavy cream over the top of each scone. Sprinkle some sugar over the cream. Bake for 20 minutes until golden brown. Remove to a wire rack and let the scones cool completely.
Add the powdered sugar to a medium size bowl. Add the pomegranate juice and milk and stir to combine.
Using a spoon, lightly drizzle the glaze, using a back and forth motion, over the tops of the scones. Let the glaze dry until hardened, about 30 minutes.
Orange Pomegranate Scones
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Ingredients
- SCONES:
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons cold butter, cut into ¼ inch cubes, 1 stick of butter
- 1 large egg
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 1 cup of pomegranate arils, from one half of fresh pomegranate
- extra cream and sugar for topping
- GLAZE:
- 1 cup powdered sugar
- 2 tablespoons pomegranate juice
- 2 tablespoons whole milk
Instructions
POMEGRANATE:
Cut your fresh pomegranate in half. Squeeze the juice from one half into a small bowl. This should be enough juice to make the glaze. Pour the juice through a strainer to remove the pieces of white flesh.
With a spoon, scoop out the pomegranate seeds over a bowl of water. Carefully remove any pieces of the white flesh and place the seeds in a strainer. You will want to rinse the seeds to remove any extra juice that would bleed color into the scones.
SCONES:
Preheat the oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
You may want to check out 3 Foolproof Ways to Cut in Butter, before you start if you have never done this before.
FOOD PROCESSOR INSTRUCTIONS:
Add the flour, sugar, baking powder, baking soda and salt to the bowl of a food processor . Pulse to combine the dry mixture.
Add the cubes of very cold butter and pulse until the butter is thoroughly combined and no longer visible.
In a small bowl, beat the egg. Add the cream and vanilla and combine.
Pour the egg mixture into the food processor and pulse until the wet ingredients are thoroughly combined and the dough pulls away from the bowl. Do not over process the dough. Pulse only. It will become tough if it is over processed.
MIXING BOWL INSTRUCTIONS:
Add the flour, sugar, baking powder, baking soda, and salt to a large bowl. Combine well.
Add the cubes of butter and using either a pastry cutter, two forks or your hands, break the butter up by pressing it into the flour mixture until it is thoroughly combined and you can no longer see it.
In a small bowl, beat the egg. Add the cream and vanilla and combine. Pour the mixture over the dry ingredients and combine well with a rubber spatula.
FORMING THE SCONES:
Remove the dough to a lightly floured board work surface. Press it flat and place the pomegranate seeds and orange zest on the top. Gently fold the dough and press down several times so that the seeds and zest are evenly distributed throughout the entire dough. Add a bit more flour if needed to prevent sticking as you do this.
Form the dough into a round circle between 9- 10 inches. Press the top so that it is flat and even.
Cut the circle in half from the top to bottom. Cut each half into 4 equal triangles.
Place the scones on the baking sheet and let them rest in the refrigerator for 15 minutes.
Gently brush a bit of heavy cream over the top of each scone. Sprinkle some sugar over the cream.
Bake for 20 minutes until golden brown, turning the baking sheet halfway through to ensure even browning.
Remove to a wire rack and let the scones cool completely or serve at once while still warm.
GLAZE:
Add the powdered sugar to a medium size bowl. Add the pomegranate juice and milk and stir to combine. It should be fluid enough to pour off of a spoon. If it is too thick, add more milk, one teaspoon at a time until you have the right consistency.
Using a spoon, lightly drizzle the glaze, using a back and forth motion, over the tops of the scones.
Let the glaze dry until hardened, about 30 minutes.
