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!
Pomegranate Orange Scones
Yield 8-12 scones
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- dash of salt
- 1/2 cup cold unsalted butter
- 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
- juice of 1 large orange
- 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.