How To Make Simple & Delicious Pomegranate Scones
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter (very cold, even frozen)
45g pomegranate seeds
115g sour cream
Adjust oven rack to lower-middle position and preheat oven to 200°C
In a bowl, mix flour, 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, then stir in pomegranates.
In a small bowl, whisk cream and egg until smooth.
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.
Place on a lightly floured surface and pat into a 20cm circle about 2cm thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a baking tray, about 2.5cm apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
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