The pomegranate and cranberry flavors give these scones a delectable tang. They may be made quickly and simply. Warm scones are the greatest. They can be warmed in foil before serving and kept in a sealed container for further use.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 scones |
Ingredients
- 3 cups self-rising flour
- ½ cup white sugar
- 1 stick unsalted butter
- ½ cup chopped fresh cranberries
- 1 orange, zested
- ¾ cup buttermilk, or more as needed
- ¼ cup cranberry-pomegranate juice
- 1 cup powdered sugar
- 2 tablespoons cranberry-pomegranate juice, or more as needed
Instructions
- 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.
- Freeze cranberries until firm then use a food processor to chop them.
- Brush milk over scones before baking, if desired.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 498 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |