Pomegranate scones | Living the Country Life

Pomegranate scones

January 14, 2011


Up until this week, I had gone my entire life without ever eating a pomegranate. Sure, I’ve tried pomegranate juice, and pomegranate-flavored yogurt. Heck, one of my favorite lines of bath products smells like pomegranates. For some reason, when I walked by them in the produce aisle this time, I just really wanted one. Later, my mom told me that her folks brought them home regularly for the kids to eat. I wonder why I never had one until now?


I did a little research on different methods of getting through the thick skin to the juicy pouches inside. I learned that those pouches are called arils. They contain a small seed, but you can just eat it with the fruit. So I took a sharp knife and cut the end off of the pomegranate, then sliced down the sides. It was like a treasure chest in there! I cut away membrane after membrane to reveal pocket after pocket of juicy arils. I used a spoon to scoop them out into a bowl. Before I knew it, I had a mound of what looked like sparkling rubies. I couldn’t hold the kids back any longer. We all dove in and tasted a pomegranate together for the very first time. It was amazing!


We ate and ate, and I still had almost a cup of arils left, so I decided to use them in a recipe. Coincidentally, I’ve been wanting to make scones. Why not try pomegranate scones? Here’s the recipe:


1/2 cup milk

1/4 cup sugar

2 tsp. orange zest (or you could use lemon, or even grapefruit)

2 tsp. vanilla

1 large egg

2 cups white whole wheat flour

1 Tbsp. baking powder

1/2 tsp. salt

3 Tbsp. chilled butter

1 cup pomegranate arils

1 egg white, beaten



Whisk the first five ingredients together in a medium bowl. Then, in a large bowl, whisk together the flour, baking powder, and salt. Cut in the chilled butter with a fork (I used a Foley fork, also called a granny fork), until well incorporated. Add the pomegranate arils and stir gently to combine.


Add milk mixture to the large bowl, and stir gently, just until moist. The dough will be sticky, and that’s OK. On a floured surface, knead the dough carefully a few times with floured hands. Form it into an 8″ circle, about 3/4″ thick. Place the dough onto a greased cookie sheet, and cut part-way through to form 8 or 10 pizza-style slices. Don’t cut all the way through. Brush the beaten egg white over the top and sprinkle with sugar


Bake at 375 degrees F. for 20 minutes or until golden.


I loved these scones, and the kids liked them pretty well too. My favorite part about them was that even after being mixed into the dough and baked, the pomegranate arils retained their juiciness. When biting into the scone, the little pouches just exploded and released their juice. This was the perfect complement to the dense scones. Another major bonus is the cost savings. You can’t get a scone at the coffee shop for less then a few dollars, and since the pomegranates were on special, I doubt I spent more than $3 on the entire batch of scones.


My husband said he didn’t like the “thud” of them. I just don’t think he’s a scone guy. Scones are a heavy biscuit, not the fluffy baking powder biscuits or cake-like doughnuts he likes. I didn’t mind that he didn’t love the scones, however … that just meant leftovers for my morning coffee the next day! I’ll definitely be buying pomegranates again, and I’ll be making these scones again as well!

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