Pomegranate & Mandarin Scones

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It’s pomegranate season, these ruby red beauties are at their peak, which means they are full of flavor and easy on your wallet. As far as snacking goes, pomegranates aren’t the first fruit that comes to mind, as they aren’t exactly “easy” to eat. But I sure do love some pomegranate in a cocktail, on a salad, and especially in my baked goods.

These scones are a great example of just how fresh fall and winter can be. Fresh citrus notes and tangy pomegranate are the perfect addition to these subtly sweet scones. These got a triple dose of pomegranate because why not. I added fresh squeezed mandarin & pomegranate juice into the dough itself, as well as into the glaze. I also loaded the scones with mandarin zest and pomegranate jewels. The more the merrier.

I love scones for many reasons, they are such a simple and rustic pastry that requires really very little work, yet always rewards with a lovely finished product. Another reason is the endless possibilities of flavor combos – in my mind it’s like a biscuit but better, judge me. Why I really love scones is because everyone seems to think they are hard or crunchy and dry. Wrong! They most definitely are not, which is why I love making them and changing how people view these humble pastries.

What is the secret to light & flaky scones?

I’m going to share the easiest secret with you guys – the secret to soft, flaky, biscuit-like scones is frozen grated butter. That’s it, one ingredient you would have used anyway, but handled a little different. Now, I definitely did not forget to take a stick of butter out of the freezer prior to making these. Ok, I did. But it just so happens it was a great mistake because frozen butter is a lot easier to work with then soft, melting butter.

Why does this work? First off, grating the butter opposed to cutting it into small chunks requires less handling of the dough since you don’t have to work the butter in as much. Less handling of the dough results in a flakier finished product. Also since the butter is frozen you can ensure it won’t start to melt prior to baking, which means the butter stays within the scone while baking, again resulting in a flakier finished product.

In conclusion – this just works, and it saves you from crumbling in big cubes of butter! Also, if you’re like me and forget to take butter out of the freezer you can act like the pastry chef you are and tell everyone you did it on purpose!

Why add Greek yogurt?

I love baking with plain Greek yogurt, it helps add moisture to your baked goods and always leave a smooth consistency. Slightly tangy it acts somewhere between buttermilk and sour cream in these scones. For those of you hesitant about adding Greek yogurt to your baked goods, I promise is doesn’t leave behind any weird chalky after taste and it wont make your product taste bitter.

Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and zest. Mix to combine. Using a box grater, grate the frozen butter into the dry mixture. If the butter gets to small to grate, you can cube up any remaining butter into very small cubes and add into mix. Using your hands, gently cut in the grated butter. This should only take about a minutes as the butter is very small.

Ina small mixing bowl combine the Greek yogurt, almond milk, egg, vanilla, mandarin juice, and pomegranate juice.. Mix well to combine and pour over the dry mixture. Using a wooden spoon gently mix the wet and dry ingredients together until a lose dough comes together.

Transfer onto a lightly floured surface and knead gently until all of the dry ingredients have been incorporated. Gently fold in the pomegranate jewels, careful not to crush them. Form the dough into a large circle about 1 1/2″ – 2″ thick. Cut into 8 wedges and place on the prepared sheet pan. Bake for 18-20 minutes, until they are golden brown. Remove from the oven and allow to cool on a cooling rack.

To make the glaze combine the powdered sugar, mandarin juice, and pomegranate juice in a mixing bowl and whisk until smooth If the glaze is too thin add one tablespoon of powdered sugar at a time until desired consistency is reached. Once the scones have cooled pour the glaze over the top, serve and enjoy!

Pomegranate & Mandarin Scones

Prep Time25 mins
Total Time45 mins
Course: Dessert
Servings: 8 Scones
Cost: $

Equipment

  • Box Grater

Ingredients

  • 2 1/4 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1/4 cup Brown sugar, packed lightly
  • 1/4 tsp Baking soda
  • 2 tsps Baking Powder
  • 1 tsp Salt
  • 2 tbsps Fresh mandarin zest
  • 1/2 cup Unsalted butter, frozen
  • 1/2 cup Plain nonfat Greek yogurt
  • 1/4 cup Almond milk, can use diary milk or any milk alternative
  • 1 Egg, at room temperature
  • 1 tbsp Vanilla Extract
  • 1/4 cup Fresh squeezed Mandarin juice, my substitute fresh orange juice
  • 2 tbsps Pomegranate juice, fresh or bottled
  • 1/2 cup Pomegranate Jewels

For the Glaze:

  • 1 1/2 cups Powdered sugar
  • 1 tbsp Fresh mandarin juice
  • 2 tbsps Pomegranate juice

Instructions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and zest. Mix to combine.
  • Using a box grater, grate the frozen butter into the dry mixture. If the butter gets to small to grate, you can cube up any remaining butter into very small cubes and add into mix. Using your hands, gently cut in the grated butter. This should only take about a minutes as the butter is very small.
  • Ina small mixing bowl combine the Greek yogurt, almond milk, egg, vanilla, mandarin juice, and pomegranate juice.. Mix well to combine and pour over the dry mixture. Using a wooden spoon gently mix the wet and dry ingredients together until a lose dough comes together.
  • Transfer onto a lightly floured surface and knead gently until all of the dry ingredients have been incorporated. Gently fold in the pomegranate jewels, careful not to crush them. Form the dough into a large circle about 1 1/2" – 2" thick. Cut into 8 wedges and place on the prepared sheet pan.
  • Bake for 18-20 minutes, until they are golden brown. Remove from the oven and allow to cool on a cooling rack.
  • To make the glaze combine the powdered sugar, mandarin juice, and pomegranate juice in a mixing bowl and whisk until smooth If the glaze is too thin add one tablespoon of powdered sugar at a time until desired consistency is reached. Once the scones have cooled pour the glaze over the top, serve and enjoy!

Did you make this recipe? I’d love to see it!

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