Pomegranate-rosemary scones pair perfectly with tea

Jan 23, 2016 at 8:00 a.m. ET
Image: Gina Matsoukas/SheKnows

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.

Pomegrante scones with rosemary
Image: Gina Matsoukas/SheKnows

Pomegranate-rosemary scones

Serves 8

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes


  • 2 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling on top
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted cold butter, diced
  • 1 cup pomegranate arils
  • 1 tablespoon freshly chopped rosemary
  • 1/2 cup milk
  • 1 large egg


  1. Heat the oven to 400 degrees F.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and butter.
  3. With a pastry cutter or fork, work the butter into the flour mixture until the texture is that of coarse meal.
  4. Stir in the rosemary and pomegranate seeds, and set aside.
  5. In a small bowl, whisk together the egg and milk.
  6. Add the wet ingredients to the dry, and mix together with a spatula as best as you can until dough comes together.
  7. Transfer the dough onto a floured surface, and knead it together into a flattened disk shape. Cut the dough into 8 triangular pieces, and place them on a parchment-lined baking sheet.
  8. Sprinkle a little sugar on top of each scone, then bake for 15 – 18 minutes, until the edges are golden brown.
  9. Remove from the oven, and let cool a few minutes before serving.

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