Ingredients
-
1/2
-
1/4
-
2
-
2
-
1
-
2
-
1
-
1/2
-
3
-
1
-
-
1
-
2
-
-
Directions
These fresh baked scones are low fat, and studded with ruby red pomegranate arils. The key to making perfect scones is to not over-knead the dough, and to make sure your butter is chilled. For those of you not familiar with scones, scones are lightly sweetened English biscuits served at tea time. I love serving them with light butter and honey, some people prefer jam (pomegranate jelly would be great!). Leftovers can be stored in air-tight containers for up to two days.,Since returning from my trip to Fresno where I was invited to POMs Harvest Tour, Ive been playing around with ways I want to use pomegranates in recipes. Aside from my favorite way to enjoy a pomegranate, which is simply eating the arils straight from the fruit, Ive also enjoyed them in salads, and martinis. I have a lot more pomegranate recipes in my head I will be sharing with you in the future. I hope you enjoy the scones as much as I did. Baby Madison enjoyed them too!,
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Steps
|
1
Done
|
Combine the First Five Ingredients in a Medium Bowl, Stirring With a Whisk |
|
2
Done
|
Spray Baking Sheet With Cooking Spray. |
|
3
Done
|
Combine Flour, Baking Powder, Salt, in a Large Bowl, Stirring With a Whisk. |
|
4
Done
|
Cut in Chilled Butter With a Pastry Blender, or You Could Use 2 Knives, Until the Mixture Resembles Coarse Meal. |
|
5
Done
|
Gently Fold in Fresh Pomegranates. |
|
6
Done
|
Add Milk Mixture, Stirring Just Until Moist. (dough Will Be Sticky) |
|
7
Done
|
Place Dough Onto a Floured Surface and Knead Lightly Four Times With Floured Hands. |
|
8
Done
|
Form Dough Into an 8-Inch Circle Onto Baking Sheet, About 3/4" Thick. |
|
9
Done
|
Using a Knife, Cut Dough Into 10 Wedges (do not Cut All the Way Through). |
