If you have the patience for pomegranate, it's really a wonderful winter superfood to incorporate into as many things as you can before their short-lived season is over. I'll admit, I dread seeding one every time, but it's always worth the effort and time when those sweet-tart, bright red seeds burst in your mouth with the first bite.
With tons of pomegranate arils and just a hint of rosemary for a seasonal touch, these scones would be the perfect breakfast or afternoon snack with some tea. They're best warm and, of course, smeared with butter.
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
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