Pomegranate and Chocolate Scones

So… this… this just works, pomegranate and chocolate scones are bloody delish, definitely a new favourite. If you are new to the whole scones business and wondering what are scones? Ohhh what joys that await you, they are lightly sweetened English biscuits served at tea time. They’re fluffy and moist on the inside, crunchy on the outside. The seeds burst with tangy sweetness when you bite into them, and the chocolate chips add a rich creaminess. If you need a break from dry toast for breakfast, this pomegranate and chocolate scone certainly will get the job done.





Last weekend I had a hankering to make scones.  I had not made them since last winter. Now if you are new to baking scones, your will be glad to know they can be in the oven in less than 10 minutes and it’s customary to smoother than in jam and cream or butter while still warm. However, I have been stuffing warm scones in my gob for the last 20 something years and I wanted a change. Pomegranate are everywhere right now in London (at the shops!, you definitely don’t see them growing here) so some of those and a block of chocolate and your’re in business. 


Pomegranate and Chocolate Scones

The freshly baked pomegranate and chocolate scones will keep you going all morning and they are low in fat!



The little beauties are studded with ruby red pomegranate and chocolate chunks. The key to making perfect scones is to not over-knead the dough, and to make sure your butter is chilled.  I love serving them with butter or jam and cream! Leftovers can be stored in air-tight containers for up to two day.


Getting your pomegranate seeds out of the pomegranate can be quite a time consuming and messy, however, the Huffington post has an awesome video to help you in making your pomegranate chocolate scones


Pomegranate Scones with Chocolate Chunks
Pomegranate Scones with Chocolate Chunks
  1. Cut the butter (which must be cold) into small cubes.
  2. Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.
  3. Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.
  4. Place the mixture onto a floured work service and roll out to a thickness of 1 inch.
  5. Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.
  6. Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.
  7. Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.
  8. Take out of the oven and rest them on a cooling rack.
  9. Take out of the oven and rest them on a cooling rack.




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