Pomegranate Orange Scones Recipe

Okay, before I get to the recipe, I have to admit that until last week, I'd never tasted a pomegranate in my life. When this deep, dark secret was revealed, my granddaughter and my next door neighbor lady, who just happened to deliver a few pomegranates, were horrified. Bethany proceeded to peel the pomegranate right then and there, and I was initiated into the wonderful world of arils.

 dvdbeaver.com

So I ate my first pomegranate arils. Eating pomegranate arils was a lot like eating really sweet and juicy fruit at the same time as chewing on dry field corn. But the juicy part disappears and you're left with a bit of mealy stuff in your mouth.

If you didn't grow up on a farm, you might not have eaten dry field corn. It's not something that our mother served us at the dinner table, of course, but a kid eats dry field corn for the same reason that they lick a block of salt that's been set out in the pasture for the cows or drink out of a mud puddle.


Pomegranate Orange (Chocolate) Scones, Recipe:
Makes seventeen 3.5 inch scones

The original recipe, which I tweaked a bit, was found at runningtothekitchen.com

4 c. all purpose flour
1 c. butter, cubed
2/3 c. sugar
2 t. salt
2 T. baking powder
1 t. baking soda

1 c. buttermilk
2 eggs
1/3 c. orange zest
6 oz. mini semi-sweet chocolate chips
2 c. pomegranate arils (in this case, it was all the arils from two pomegranates)

Preheat oven to 400 degrees F.  Spray heavy jelly roll pan with no-stick cooking spray.

Combine flours, butter, sugar, salt, baking powder, and baking soda in stand mixer fitted with the paddle attachment. Mix on medium speed until finely mixed.

In a small bowl, whisk together all remaining ingredients except chocolate chips and pomegranate arils. Pour wet ingredients into stand mixer and mix together on medium speed until incorporated. Add 6 oz. mini semi-sweet chocolate chips and mix into the rest.

Fold in pomegranate arils.

Drop by large spoonfuls onto baking sheet. Bake at 400 degrees for 18-20 minutes until lightly golden brown on top and edges.

Best served warm with REAL Wisconsin butter!

And the mealy stuff doesn't hang around your mouth. It works well into the whole scheme of the scone.

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So I just now took them out of the oven and have a buttered scone sitting here in front of me. I took a bite...........................  Here's my assessment:

Tender and Delicious!! Lots of pomegranate arils, plenty of orange zest, and mini semi-sweet chocolate chips are a terrific combination.

This would be a nice treat early on Christmas morning, to go along with your freshly-brewed coffee or tea!

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