Pomegranate Orange Scones

• Vegetarian

• Produce

  • 1 Orange (~2 teaspoons, zest of
  • 1/2 cup Pomegranate seeds

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 cup Almond meal/flour
  • 1 Amount of turbinado sugar, Generous
  • 2 1/2 tsp Baking powder
  • 1/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Heavy cream
  • 1 tbsp Milk

Found on blahnikbaker.com

Ingredients

• 2 cups all-purpose flour
• ¼ cup almond meal/flour
• ¼ teaspoon kosher salt
• ¼ cup granulated sugar (you can reduce to 3 tablespoons if you prefer)
• 2½ teaspoons baking powder
• ½ cup unsalted butter, cold and cut into cubes
• ½ cup pomegranate seeds
• 1 egg
• ¾ cup heavy cream, cold
• 2 tablespoons orange juice
• zest of one orange (~2 teaspoons)
• 1 teaspoon vanilla extract
• 1 tablespoon milk for brushing
• Generous amount of turbinado sugar

Directions

• Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the flour, almond meal, salt, sugar and baking powder. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Mix in the pomegranate seeds
• In a separate medium bowl, whisk together the egg, heavy cream, orange juice, zest and vanilla extract.
• Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix until a dough starts to form.
• Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle, about 1-inch high. Use more flour if the dough is sticky to work with.
• Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the freezer.
• Meanwhile, Heat oven to 400 degrees F.
• Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
• Bake scones until golden brown, about 25-30 minutes.
• Remove from oven and let cool. Enjoy scones immediately, while warm.