If you are a lover of scones and
pomegranates, this recipe is one you
will love. These biscuit like scones are
light and flaky, with the buttermilk making
sure they are moist. Through out the scones
you will find a sweet tart pomegranate
kernel in every bite. DIVINE!
Pomegranate Buttermilk Scone’s
3 Cups All Purpose Flour
3/4 Cup Sugar
2 1/2 tsp. Baking Powder
1 tsp. Salt
1/2 tsp. Baking Soda
2/3 Cup Butter~ cold
2 TBSP Fresh Orange Zest
1/2 C. Fresh Pomegranate Kernels
1 Cup Buttermilk
*Butter~ melted for top of scones
*Sugar~ for top of Scones
Preheat oven to 425
Start by getting your pomegranate
kernels out . An easy way to do this
is to cut into the skin with a sharp knife,
then break open. Peel back any thick
pulp skin or peel. Turn over a bowl with seeds
facing down. Then tap back of the
pomegranate with a metal spoon.
You need to tap firmly. The kernels
will fall into the bowl.
*You can also freeze the kernels
in a freezer bag for up to 3 months!
Now you are ready….
Start by sifting together all the dry ingredients.
Then using a pastry blender or a fork
cut in the butter. Then add in the
fresh zest and pomegranates.
Add in the buttermilk.
Stir until mixed, DO NOT BEAT.
On a floured surface shape into
a large circle. Transfer onto a
parchment lined baking sheet.
*Brush top with melted butter
and sprinkle with sugar if desired.
Lightly score scones with a
sharp knife into 8-10 slices
depending on how large you would
like each scone to be.
Bake for 23-28 minutes
or until the scone is golden brown
and cooked through to the center.
Let scones set to cool for 10 minutes
before you cut and serve.
These would be perfect to serve
with your morning coffee, hot chocolate
or for afternoon tea.
Happy Baking,
Lark
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