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.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
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.
Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
Bake in the preheated oven until nicely browned, 12 to 20 minutes.
Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.
Per Serving: 316 calories; protein 4.4g; carbohydrates 53.1g; fat 9.7g; cholesterol 25.1mg; sodium 498.4mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.