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.
- Serves: 10 persons
- 3cups self-rising flour
- ½cup white sugar
- 1stick unsalted butter
- ½cup chopped fresh cranberries
- 1orange, zested
- ¾cup buttermilk, or more as needed
- ¼cup cranberry-pomegranate juice
- 1cup powdered sugar
- 2tablespoons cranberry-pomegranate juice, or more as needed
Step 1Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
Step 3Mix 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.
Step 4Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
Step 5Bake in the preheated oven until nicely browned, 12 to 20 minutes.
Step 6Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.