There is something so fantastic about baking in the fall. The house is nice and cool, the smell of spices and browning sugar fill the air, and everything just tastes a little better. I become a baking maven right around October, and oddly, my husband seems to love me a little bit more right around that time. Now, while I love a good chocolate chip cookie, I am always looking to expand my baking horizons and these Pomegranate Scones are going to be a fast favorite around here. Simple & straight-forward, these scones are far from their dry, bland cousin you can find in coffee shops. These sweet little guys are perfectly ripe with flavor and not the least bit dry. Enjoy!
– 2 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/4 teaspoon of baking soda
– 1/3 cup of granulated sugar
– 1/2 teaspoon of salt
– 8 tablespoons of unsalted butter (frozen)
– 3/4 cup of pomegranate seeds
– 1/2 cup of half & half
– 1 egg
– 1 tablespoon of almond extract
1. Pre-heat over to 400 degrees
2. In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt. Grate butter into the flour mixture using the large holes of a box grater. Use fingers to work in the butter to the mixture. Mixture should resemble coarse meal.
3. Stir in pomegranate seeds
4. In a small bowl, whisk egg and half & half until smooth. Add almond extract and stir until combined
5. Using a fork, stir half & half mixture until the dough forms into large clumps. Use your hands to work the dough into a ball.
6. Place dough onto a lightly floured surface and pat into a 7 inch circle (roughly 1 inch thick). Sprinkle with sugar.
7. Use a sharp knife to cut dough into 8 triangles. Place triangles onto a cookie sheet lined with parchment paper about 1 inch apart.
8. Bake for 15-17 minutes until golden brown. Cool for 5 minutes & serve warm.