|Nutritional Guidelines (per serving)|
|Servings: 8 Scones (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These scones are not overly sweet; their sweetness is perfect for people who like subtle sweetness.
Scones are often thought of as a British food but considering how diverse the British empire once was, they have found their way to many corners of the world. One favorite version, especially around the holidays, is the combination of cranberry and orange.
But pomegranates figure heavily in Middle Eastern cuisine and are tasty. The two flavors–cranberry and pomegranate–are easily combined in a sauce, so why not in a scone? Orange would be delicious but this recipe uses lemon zest instead. It adds a subtle bright citrus note. Another reason we like scones so much? They're so easy and fast to make that you can whip up a batch for breakfast anytime. Enjoy!
- For the Cranberry Scones:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
- Zest of 1 lemon
- 2 eggs
- 1/2 cup cream
- 1 cup cranberries
- For the Pomegranate Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1 tablespoon pomegranate juice
- Pinch of salt
Preheat the oven to 400 F.
Add the all-purpose flour, baking powder, salt, sugar, and chilled butter to a food processor. Pulse a few times, just until the mixture resembles coarse crumbs. Alternatively, you can do this in a bowl using a fork or pastry cutter.
In a separate bowl, whisk together the lemon zest, eggs, and cream. Pour into flour and butter mixture and pulse just until combined. Do not over-mix.
Fold in the cranberries. Note that if you first toss the cranberries with a tablespoon of flour, it will prevent them from sinking to the bottom of the scones.
Turn the dough out onto a well floured board and roll to about an inch thickness. Using a round or square cutter (approx. 3"), cut out the scones.
Place the scones on a baking sheet lined with parchment paper and bake in the pre-heated oven for approximately 20 minutes.
To make the pomegranate glaze, add the powdered sugar, milk, pomegranate juice, and pinch of salt to a bowl and whisk until smooth. Pour over the cooled scones.