This could be the perfect fall combination! This Pomegranate Orange Scones Recipe made with a cup of coffee is the best start to a crisp day!
It isn't Fall until I see pomegranates hit the grocery store shelves. They could be one of my favorite fruits of all time. So it was time to put this fall favorite into a delicious recipe like these tasty Pomegranate Orange Scones with a simple orange glaze.
Cut open your pomegranate and remove about 1 cup of pomegranate arils. A fancy name for the little red seeds inside. You can actually purchase these already cleaned at some grocery stores.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut the cold butter into small pieces and cut it into the flour mix. A fork or potato masher is great, but you can even use a food processor to do this. Once the butter is cut in, fold in the pomegranate arils. This helps make sure they are evenly distributed into the scones.
Create a well in the center of your dry ingredients and mix in your wet ingredients. Carefully stirring without over mixing.
Turn the dough out onto a parchment lined baking sheet and form into 10 inch circle and about 3/4 inch thick. Brush with cream and pre-cut into wedges. Bake for 16-20 minutes at 400 degrees F or until the edges are golden brown.
In a small bowl whisk together powdered sugar and 1 - 2 tbsp of orange juice to create a glaze.
Drizzle the warm scones with the orange glaze and serve!
I love how bright and colorful the pomegranate stays through baking. They also stay whole which gives a nice pop of flavor when you bite into them. The orange zest gives a perfect balance to the tartness of the pomegranate. Simply perfect!
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- dash salt
- 1/2 cup unsalted butter (cold)
- 1 cup pomegranate seeds
- 2 eggs (lightly beaten)
- 1/2 cup cream (or half and half)
- 1 tsp. orange extract
- zest of 1 large orange
- 1-2 tbsp. cream ( for brushing scones)
- 1 large orange (juice of)
- 1 - 1 1/2 c. powdered sugar
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture using a fork or potato masher. You want the butter well distributed and the mixture to be crumbly.
- Add the pomegranate seeds, stirring to combine.
- In a small bowl, mix together eggs, cream, orange extract, and orange zest.
- Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix altogether until just combined.
- Turn the dough onto a parchment lined baking sheet and gently form it into a circle about 10 inches in diameter and 3/4 inches thick.
- Brush the dough lightly with cream and pre-cut into 8- 10 wedges.
- Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
- In a small bowl, whisk together 1 - 2 tbsp of orange juice and powdered sugar until it is the right consistency.
- Drizzle over warm scones, and serve!
- Use a gluten free flour mix
- Use a dairy free margarine and full fat coconut milk in place of the cream.
I am Amanda. Mom to 3 wonderful kids & lots of furbabies. Plus wife to my hubby, David, for 20 years (gosh that makes me sound old). In our house we love to get outside, have family fun, and enjoy all Florida has to offer (Hey, Universal!) We do all of that with a few shortcuts.