These scones have a delicious tang from the pomegranate and cranberry flavors. They are quick and easy to make. Scones are best served warm. They can be stored in a sealed container and may be reheated in foil before serving.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
10
Yield:
10 scones
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.

  • Mix 1/2 cup buttermilk and 1/4 cup cranberry-pomegranate juice together and pour over flour mixture. Mix until a soft dough forms. Add more buttermilk as needed to bring dough together.

  • Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.

  • Bake in the preheated oven until nicely browned, 12 to 20 minutes.

  • Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.

Cook's Notes:

Freeze cranberries until firm then use a food processor to chop them.

Brush milk over scones before baking, if desired.

Nutrition Facts

316 calories; protein 4.4g; carbohydrates 53.1g; fat 9.7g; cholesterol 25.1mg; sodium 498.4mg. Full Nutrition
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