Wednesday’s Specials: Pomegranate Scones

After coming back from Istanbul on Sunday, all my dreams are filled with stalls of fruits, of which the most present of all are the pomegranates. I dream rows and rows of red wonders, usually arranged by their sizes. So, seeing this gorgeous looking scone-cake, I had to share it with you.

Ingredients

• two cups flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter (I like it to be very cold, even frozen)
• 1/2 cup of pomegranate seeds
• 1/2 cup of half & half (or sour cream, heavy whipping cream, evaporated milk, whatever you have on hand)
• 1 egg

Directions

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.

All photos and recipe are from Making Today Beautiful

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