Saturday, December 29, 2012

Lemon Pomegranate Scones

light and airy, these scones are delicious!
Every weekend, I drive out to Green String Farm to pick up our produce for the week. I try not to buy anything that's not on our grocery list, but their farm store is just set up so beautifully, and prominently on display last week were tons and tons of fresh, juicy pomegranates. I couldn't say no, so we brought home 2 of the best-looking ones in a paper bag... and they've sat in our cupboard for a solid week now.

Now that it's somehow already the weekend again, I decided I had to use the pomegranates in something. After a failed attempt at pomegranate oatmeal muffins (which turned out waayy too dry), I decided to move on to scones. Now, I've already talked about how much I love scones; they're pretty much my default thing to bake. They're sure to impress and they're nearly impossible to mess up; what's not to love?

So without further adieu, here's my take on some pomegranate scones.

Lemon Pomegranate Scones
adapted from Alice Waters' The Art of Simple Food

*2 cups all purpose flour
*2 1/2 tsp baking powder
*1/2 tsp salt
*1/4 cup sugar, plus more for topping
*2/3 cups pomegranate arils
*1 TB lemon zest
*1 1/3 cups heavy cream, plus more for topping
* lemon curd (optional) for serving

Preheat oven to 400 degrees.

In a large bowl, mix the flour, baking powder, salt, and sugar together until evenly blended. Stir in the pomegranate arils and lemon zest. Add the cream and mix until evenly combined. Turn out onto a floured surface and knead very briefly, until dough holds together.

Form into a 8" circle (no need to be exact here), and cut into 8 triangular pieces. Place on a baking sheet lined with parchment paper, brush cream on top of each piece, and sprinkle with sugar.

Bake for 17-20 minutes, until scones turn golden brown. For an extra indulgence, serve warm with a dollop of lemon curd. Enjoy!

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