POMEGRANATE SCONES RECIPE - (4/5)
Provided by á-160091
Number Of Ingredients 10
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
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
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
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