Cranberry-Pomegranate Orange Scones

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.

Ingredients

• 3 cups self-rising flour
• 0.5 cup white sugar
• 1 stick unsalted butter
• 0.5 cup chopped fresh cranberries
• 1 orange, zested
• 0.75 cup buttermilk, or more as needed
• 0.25 cup cranberry-pomegranate juice
• 1 cup powdered sugar
• 2 tablespoons cranberry-pomegranate juice, or more as needed

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
3. 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.
4. Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
5. Bake in the preheated oven until nicely browned, 12 to 20 minutes.
6. Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.