Sunday, January 15, 2012

Chocolate Pomegranate Scones

A twist on an old recipe.

If you have been following Baked Perfection for a while now, you know that I really enjoy scones.  Let me clarify, I really enjoy scones that only my mother-in-law and I make.  Not to go into the entire history again, but I don't like dry hard scones that must be accompanied with tea or coffee.  I like them moist and crumbly and can be eaten by themselves.  Last weekend I had a hankering to make scones.  I had not made them since last summer so I figured it was about time.  The only trouble was that I wanted to come up with a new flavor combination.  I then had this brilliant idea to use the Dark Chocolate Pomegranate candies that topped and inspired these cupcakes: Chocolate Pomegranate Cupcakes.  All I did was chop up a cup of the candies and mixed them in.  I think it was really a nice touch.  The candy did get a little chewy from the baking, but otherwise these were a delicious success.  If you can't find these candies (I bought them at BJ's and have heard they are also sold at Costco), you can substitute and dried fruit or candy.  The possibilities are truly endless.

Chocolate Pomegranate Scones 
recipe from Baked Perfection

2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
zest of one small orange
1/2 teaspoon salt
1 cup chopped chocolate pomegranate candy
1 1/4 cups heavy cream

Preheat oven to 400 degrees Fahrenheit.

Mix flour, sugar, baking powder, orange zest, salt, and shopped candies. Pour in heavy cream. Mix  by hand, just until combined. Mixture will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately four inches. Using a pizza cutter, cut each round into 6 pieces and place on a greased large cookie sheet. Bake 11 to 13 minutes. 

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