Pomegranate-rosemary scones pair perfectly with tea
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
- 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
- Heat the oven to 400 degrees F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and butter.
- With a pastry cutter or fork, work the butter into the flour mixture until the texture is that of coarse meal.
- Stir in the rosemary and pomegranate seeds, and set aside.
- In a small bowl, whisk together the egg and milk.
- Add the wet ingredients to the dry, and mix together with a spatula as best as you can until dough comes together.
- 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.
- Sprinkle a little sugar on top of each scone, then bake for 15 – 18 minutes, until the edges are golden brown.
- Remove from the oven, and let cool a few minutes before serving.