This Orange Pomegranate Scones Recipe is the yummiest! Also great with Cranberries or other berries!!!
Scones: So quintessentially British. Yet, my own.
While scones are not anywhere near as popular as cupcakes, lemon bars or pies, scones should be way more popular than they are. I am not talking about the sugar-coated scone-versions you get at Starbucks, although I love them too. I talking about those fresh-out-of-the-oven scones, served in the UK with a drizzle or dollop of fresh cream and jam.
Theeesssse scones!!! These scones are finger-licking good. Delicious! And… (* I like this aspect), they are as-easy-as-it-gets to make. So easy in fact that kids can do them (provided an adult helps them with the oven).
A Flexible Orange Pomegranate Scones Recipe
When you look around for scones recipes, you will realize that there are lots of variations on the relative amount of ingredients and oven temperatures & times. Really, a lot depends on your oven, your preference of salt intake, and other health and taste choices. So go with what sounds good to you. There appear to be no hard & fast rules determining which scones will come out best. So, make your scones with love and they will taste divine, no doubt.
btw. You can easily change this recipe to transform it into a cranberry scones recipe. They will be just as delicious and cranberries may be a bit easier to find at times.
Glorious Pomegranate Scones
Ready to go into the Oven
photo credit : making-today-beautiful.com/2013/04/24/pomegranate-scones/
(blog no longer there, but had beautiful food photos!)
My Scones Recipe
With Scrumptious Pomegranates or Cranberries and Orange Zest.
Double the recipe if you love scones. They will last a few days, and they make a fabulous breakfast and/or afternoon tea snack.
Ingredients
- two cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt (i omit this often, but it cooks better if you include it)
- 1/2 cup ice-cold, unsalted butter, grated or cut into tiny cubes (or use 3/8 c of coconut oil)
- 1/2 cup of pomegranate seeds or cranberries (I even tried other fresh berries. It all works! f you use dried rather than fresh cranberries, you may wish to add a tiny bit of liquid like OJ)
- 1/2 cup of milk (or use half & half, sour cream, heavy whipping cream, evaporated milk; even yummier. I even tried oatmilk – all good. If you use 1/2-1/2 or cream, you’ll need to use a bit less)
- 1 egg
- 2-3 teaspoons of grated orange zest.
- little bit of vanilla.
- Tip: substitute some of the milk with a couple of spoons of orange juice. Don’t make it more liquid. This give a delicious boost of orange flavour.
The Recipe, Step by Step
Step 1: preheat oven to 400 F | 205 C
Step 2: combine flour, 1/3 c sugar, baking powder, baking soda + salt.
Step 3: mix in the butter, till it resembles coarse meal.
Step 4: add pomegranates (or cranberries) and orange zest.
Step 5: Add the milk and the egg.
Step 6: Combine well with your hands.
Tip: dust your hands with some flour before you begin.
Step 7: roll 6 balls, flatten them before you put them onto your prepared* cookie sheet or porcelain baking tray.
Step 8: Bake for 15 min, or till golden brown.
Cool for a few minutes before serving.
* prepare by greasing the surface and dusting lightly with flour so the dough won’t stick to it.
Can be made ahead of time, however, the best scones are warm and fresh out of the oven. I store them in a giant ‘cookie jar’. They do last us a few days. If I serve these later than the day I made them, I heat the scones for 10 min in the oven. Amazing flavours! You’ll love these.
And there you have it: my favourite orange pomegranate scones recipe.
