Pomegranate And Chocolate Chunk Scones Recipes
POMEGRANATE SCONES RECIPE - (4/5)
Provided by á-160091
Number Of Ingredients 10
Steps:
- Directions (Directions adapted from All Recipes) 1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in pomegranates. 3.In a small bowl, whisk cream and egg until smooth. 4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 5.Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
POMEGRANATE AND CHOCOLATE CHUNK SCONES
Pomegranate and Chocolate scones are fluffy and moist on the inside, crunchy on the outside. The seeds burst with tangy sweetness when you bite into them, and the chocolate chips add a rich creaminess.
Provided by brittnay_bailey
Categories Scones
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the butter (which must be cold) into small cubes.
- Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.
- Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.
- Place the mixture onto a floured work service and roll out to a thickness of 1 inch.
- Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.
- Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.
- Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.
- Take out of the oven and rest them on a cooling rack.
Nutrition Facts : Calories 387.2, Fat 15.2, SaturatedFat 8.6, Cholesterol 84.3, Sodium 219.1, Carbohydrate 54.7, Fiber 3.5, Sugar 18.2, Protein 8.1
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