Pomegranate Scones

These scones mark the beginning of winter in our home when pomegranates start making their appearance in the grocery store. They are easy, buttery, and best served with a hot cup of coffee.

Yield: 8 scones

Author: Kaylee Stevie

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Pomegranate Scones

These easy, buttery scones are made frequently in our home during the fall and winter months!

Ingredients

• 2 cups flour
• 1/3 cup sugar plus extra for topping
• 1 tsp baking powder
• 1/4 tsp salt
• 8 Tbs chilled butter
• 1/2 cup pomegranate seeds
• 1/2 cup cream or sour cream
• 1 egg

Instructions

1. Preheat oven to 400*.
2. Mix dry ingredients together in a bowl.
3. Grate chilled butter into the mix and work in with a pastry cutter. Add seeds.
4. In a separate bowl, whisk cream and egg together. Mix in with dough and work in with hands.
5. Lightly flour your surface and roll out dough about 1 1/2 in thick. Cut into 8 equal triangles and sprinkle with sugar.
6. Bake for 15-17 minutes or until lightly golden brown.

Notes

My favorite way to serve these is warm, topped with fresh whipped cream and additional pomegranate seeds.