Lemon Pomegranate Scones
Scones sound fancy (aka hard to make) but they’re actually pretty simple. Homemade scones are so good they puff up sort of like biscuits. Once you get the hang of it you can add in any of your favorite flavors to make them your own. The key to perfect scones is to make sure the butter is cold! This is what causes them to become flaky and puff up nice and high, so refrigerate the butter and then make sure to chill the scones before baking.
As far as breakfast pastries go these are one of my favorites because they don’t require any special equipment and the ingredients are simple. I like to make a batch and refrigerate them (or even freeze them) and then bake them off as my guests arrive or as the craving strikes me.
Because I love these so much I’m adding them to my Mother’s Day menu! My mom is the kind of person who thinks of others all day long and never asks for anything for herself, so I always want to make/bake/create special things for her on Mother’s Day. Since my mom has her favorite brunch items all worked out I’m planning on making a bunch of side dishes and pastries. I’m going to make these scones as well as a savory cheese and herb version. The method is the same for both and you will find the ingredients for the savory version below.
Happy Mother’s Day and Happy Eating!
- Cube one stick of butter into small chunks, once the butter is cubed return it to the fridge so it can get cold again until you need it.
- In a large bowl whisk together the dry ingredients – flour, sugar, baking powder, salt and lemon zest ( I used a Meyer Lemon because they’re so fragrant).
- In a small bowl combine the wet ingredients, half and half, an egg, vanilla paste or vanilla extract and honey. Ideally the egg and half and half should be room temperature or not too cold.
- Take the butter out of the fridge and and add to the dry ingredients. The best tool here is your hands, crumble it into the mix with your fingers. There should be mini chunks of butter throughout the dry ingredients.
- Combine everything together – the pomegranate seeds followed by the wet ingredients. Keep using your hands to create a loose dough. As soon as the dough comes together a bit you can ‘roll’ out your scones. I say roll but I really just mean pat into a disc. You can use a rolling pin but I think hands work even better. I like my dough between one to two inches thick.
- Use a cookie cutter to cut out your scones – it creates a nice contrast of a pretty shape with the rustic scones. Rounded or geometric shapes are best because that way the scones cook evenly. If you don’t have a cookie cutter you can also just use a large knife to cut them into more traditional scone shape – sort of long triangle.
- Refrigerate the scones for 10-15 minutes before baking so the butter has the chance to cool again. At this point I usually leave them in the fridge overnight so they’re ready to bake in the morning. For extra flavor you can sprinkle on a bit of sugar or egg wash or leftover wet ingredients before baking.
- Bake at 375 degrees for 15- 20 minutes depending on the size of your scones. They should be golden brown on top.