Orange Pomegranate Scones are a recipe that you should try this month! Pomegranates can usually be found through January and will store well for a few weeks in the refrigerator. When they are combined with peak season oranges to make this recipe, the result is delicious. If you are having trouble finding pomegranate you could try cranberries or even blueberries. The scone has a nice orange flavor that would pair well with either berry.
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.
This recipe will make 8 scones. If you want to freeze some of them, place them into the freezer on a baking sheet in a single layer. Once frozen, transfer them to an airtight freezer container or freezer bag. When you are ready to use them, place them on a wire rack to defrost. It should take about one hour.
Another scone you may want to try is Blueberry Lemon Scones. You could also try Orange Olive Oil Cake, Orange Ricotta Cookies, Blueberry Orange Yogurt Cake and Orange Muffins while the oranges are at their peak.
Orange Pomegranate SconesPrint This
- 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 orange zest
- 1 cup fresh pomegranate seeds, from one half of fresh pomegranate
- extra cream and sugar for topping
- 1 cup powdered sugar
- 2 tablespoons pomegranate juice
- 2 tablespoons milk
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. 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.
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.
To make in a food processor:
Add the flour, sugar, baking powder, baking soda and salt to the bowl of a food processor . Pulse to combine.
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 into the food processor and pulse until the dough is thoroughly combined and pulls away from the bowl. Do not over process the dough. Pulse only. It will become tough if it is over processed.
To make in a bowl:
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.
For both methods of mixing:
Remove the dough to a lightly floured board. 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 lightly browned, 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.
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.