Pomegranate Vanilla Scones


For the topping:

  1. In a large bowl, combine flour, baking powder, salt, and sugar. Cut butter into dry ingredients.
  2. In another large bowl, whisk together eggs, milk, half and half, pomegranate liqueur, and vanilla bean paste.
  3. Add half of the dry ingredients to wet ingredients and stir until just combined. Repeat with the remaining dry ingredients.
  4. Turn dough out onto a floured surface. Knead to combine.
  5. Separate dough into halves. Shape each half into a circle and cut each half into quarters.
  6. In a small bowl, whisk together the milk, pomegranate liqueur, and vanilla bean paste for the topping. Brush the quarters with the topping. Sprinkle with sugar.
  7. Place quarters on a baking sheet. Place baking sheet in freezer, uncovered, for 30 minutes.
  8. Preheat oven to 425°F.
  9. Remove baking sheet from freezer and put the scones directly into preheated oven. Bake for 15-20 minutes, or until golden brown.
  10. Remove scones to wire rack to cool. Serve warm with butter or Pomegranate Whipped Cream.
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