Pomegranate Scones with Orange Glaze

A festive, scrumptious treat, both tangy and sweet but not overwhelmingly so, this orange and pomegranate scones recipe is one of my favorites. The pomegranate and the citrusy orange come together to produce a bright, flavorful pastry that is great for breakfast or dessert.

Don’t be intimidated by having to cut the butter in, it is easier than it seems as long as you cut the pieces small enough and the butter is fairly cold. As for the pomegranate seeds, or arils, you can purchase them already peeled or you can try peeling the fruit yourself. I find removing the seeds of a pomegranate a meditative endeavor, even if it can be messy and time consuming.

Ingredients:

• 2 ½ cups flour
• ⅔ cup sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup heavy cream (+ 1 teaspoon for brushing)
• juice of 1 large ripe orange
• 4-6 tablespoons confectioners sugar
• 1 cup pomegranate arils

1. Preheat oven to 400℉. Prepare baking sheet by spraying lightly with cooking spray and set aside. In a large bowl, sift together flour, sugar, baking powder, and salt.
2. Cut the cold butter into small squares and cut into flour mixture using a fork. As butter becomes evenly distributed throughout flour, use your fingers to break apart the butter into smaller pieces until the mixture is crumbly in appearance.
3. In a separate bowl, lightly beat the eggs. Add vanilla, cream, and half of the juice from the orange. Stir together then add to the flour mixture by forming a well in the middle of the flour and stirring egg mixture in until just mixed.
4. Use hands to gently mix the pomegranate arils into the dough.
5. On the prepared baking sheet, shape the dough into a circle, about 10 inches wide and ¾ inch thick. Precut the scones into slices. Bake for 21 minutes or until edges are a golden brown.
6. Prepare the glaze while scones are in the oven by adding the powdered sugar to the remaining orange juice, 1 tablespoon at a time and whisking after each addition until glaze reaches desired consistency.
7. Allow scones to cool for 10 minutes before removing from baking sheet and spooning glaze onto the scones evenly.