Ingredients

The following ingredients have 8 Servings
  • 2-1/2 c. flour
  • 1/4 c. sugar
  • 1 tbsp. baking powder
  • dash of salt
  • 1/2 c. cold unsalted butter
  • 2/3 c. dried sweetened cranberries
  • 1/2 c. pomegranate seeds
  • 2 eggs (lightly beaten)
  • 1/2 c. cream or half-and-half
  • 1 tsp. orange extract
  • zest of 1 large orange
  • 1-2 tbsp. cream (for brushing scones)
  • 2-3 tbsp. coarse sugar (for sprinkling)
  • juice of 1 large orange
  • 1 - 1 1/2 c. powdered sugar

Instruction

  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.
  • Add the cranberries and pomegranate seeds, stirring to combine. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)
  • 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 dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball.
  • Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about 3/4-inch thick.
  • Brush the dough lightly with cream and sprinkle evenly with coarse sugar.
  • Using a long knife, cut into 8 wedges.
  • Carefully separate wedges on baking sheet, pulling them just slightly apart.
  • Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
  • Remove from heat, and allow to cool on the pan while preparing glaze.
  • In a small bowl, whisk together orange juice and powdered sugar.
  • Drizzle over warm scones, and serve!