How To Make Pomegranate Orange Scones Recipe

Pomegranate Orange Scones

Pomegranates are filled with arils that are like ruby-red jewels. Kids like to facilitate break open the pomegranates as a result of it’s like lifting the lid on a chest. Both beautiful and tasty, pomegranates are also a great source of antioxidants. The combination of orange and pomegranates is a delicious way to utilize winter fruits.

Pomegranate Orange Scones Ingredients:

  • 1 cup (120 g) all-purpose flour
  • 3/4 cup (90 g) whole wheat pastry flour
  • 4 teaspoons baking powder
  • 1/4 cup (50 g) sugar
  • zest of 1 orange
  • pinch of salt
  • 5 tablespoons (70 g) cold unsalted butter, cut into small chunks
  • 2 or 3 oranges, freshly squeezed to make 1/2 cup (120 ml) juice (be sure to juice the one you zest!)
  • 1/4 cup (60 g) whole milk yogurt
  • 3/4 cup (120 g) pomegranate arils

For Egg Wash:

  • 1 large egg
  • 1 tablespoon (15 ml) water

tools needed in The Making:

  • measuring cups and spoons
  • liquid measuring cup
  • large bowl
  • medium bowl
  • small bowl
  • Microplane Zester
  • citrus juicer
  • baking sheet
  • parchment paper
  • whisk
  • knife or bench scraper
  • wooden spoon or spatula
  • cookie or biscuit cutters (optional)
  • pastry brush

INSTRUCTIONS

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flours, baking powder, sugar, orange zest, and salt. Add the butter and toss it with the flour till the butter is totally coated. (A) Using a pastry cutter, 2 butter knives, or your fingertips, cut the butter into the flour until the mixture is crumbly with pea-sized chunks. Stir within the fruit juice and dairy product till simply amalgamated. Gently break apart the pomegranate to reveal the jewel-like arils.Removing Arils from PomegranatesTo remove the arils from a pomegranate, score the pomegranate around the diameter of the fruit. Working over a bowl to catch the red juice, pull apart the 2 halves. (Pomegranate juice can stain clothing and counters, so always wear an apron and work over a bowl.) Now use your fingers to gently pull the arils from the white pith of each half. They will fall out easily with little force.
  3. Sprinkle a light dusting of flour over the work surface and turn out the dough. Press the dough into a rectangle until it is about 1/2 inch (1.3 cm) thick. Cut the dough into 3 equal pieces. Into one-third of the dough, press 1/4 cup (40 g) of the pomegranate arils. Press another third of the dough over the pomegranates. Sprinkle another 1/4 cup (40 g) of arils over this second layer, pressing them into the dough. Add the final third of the dough on top, dotting it with the remaining 1/4 cup (40 g) of pomegranate arils.for smaller handsHave children sprinkle the pomegranate arils evenly, and after you center the dough, have the child gently press the layers together.
  4. Cut your scones into triangles or squares, or use cookie or biscuit cutters. Gently combine the scraps and cut out more scones. Note that smaller scones will take less time to bake. Place the scones onto the prepared baking sheet.for smaller handsHave children help cut the scones. Use a bench scraper to mark the dough with cutting guidelines to make sure the scone sizes are consistent.
  5. For the egg wash, whisk together the egg and water and brush the wash over the top of the scones. Bake for twelve to fifteen minutes, or till golden. Allow cooling for 5 minutes before transferring to a serving dish.

I hope that this recipe article provides you and your family with the tools needed to create your own kind of kitchen therapy. Baking at home may seem time-consuming, But it’s fun!