Pomegranate and White Chocolate Scones


I can’t even begin to explain how much I love a good pastry in the morning with my coffee. My brain sometimes tells me that it’s a bad idea, but look how delicious these scones look. How bad could they be? Thankfully I figured out a way to make them taste fantastic but not be a huge calorie bomb like many of the purchased baked goods (for example a blueberry scone from Starbucks is almost 500 calories per serving; gasp! but they’re so good!). Now you can have your cake (scone) and eat it too. This recipe only has a few tablespoons of sugar and absolutely no butter. Seems too good to be true doesn’t it? Seriously though, you won’t believe how good they taste until you give them a try.


Feeling less guilty about drooling over them yet?

The flavor combination may seem a little weird to some, but it’s actually pretty amazing. I found myself with about 4 cups of pomegranate seeds after buying two gigantic softball sized pomegranates and needed to find a creative way to use them. I started reminiscing about some chocolate covered pomegranate candies I’ve had in the past and voila a new recipe was created. If you’re not sold on the flavor paring feel free to add blueberries, strawberries, diced apples etc. instead. Hope you enjoy them! They are a fantastic treat and ridiculously easy to make.

The Ingredients:

  • 2 cups of flour
  • 3 tbs of sugar
  • 3 tsp of baking powder
  • 1/2 tsp of salt
  • zest of one small orange
  • 1 cup pomegranate seeds
  • 3/4 cup white chocolate chips
  • 1 1/4 cup  half and half (or substitute half regular milk if heavy cream now makes this recipe horrifying to you)

How to:

Preheat oven to 400 degrees

I decided to make one big disc instead of cutting into individual scones. It’s a huge time saver and also ensures you don’t overwork your dough. Either way will be delicious.

  • Sift flour and baking powder into a large bowl
  • Add sugar, orange zest, salt, pomegranate seeds and white chocolate chips to bowl
  • Pour in half and half and mix by hand, until just combined (it’s very, very sticky…no worries though)
  • Turn out dough onto a lined baking sheet
  • Flour the top of the dough liberally so you can press the round into a universal thickness; about a 1/2 inch thick (you make have to work at it a little bit to get it into a nice circle but it comes together very quickly)
  • Once a nice round is achieved, brush with a little half and half and sprinkle with a little more sugar
  • Bake 16-20 minutes on middle rack rotating pan 180 degrees half way through
  • Remove from oven and allow to cool slightly before slicing
  • Enjoy!

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