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Lemon Cream Pomegranate Scones with Lemon Glaze

Light and Lemony with a hint of pomegranate. Lemon glaze adds that right amount of sweetness.
Course Bread, Breakfast
Keyword lemon, lemon glaze, pomegranate, scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter, cold and cubed
  • 2 teaspoons lemon zest
  • 1 egg, slightly beaten
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup half and half or heavy cream
  • 1/3 cup pomegranate seeds, available in the produce section
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  • Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  • In medium bowl stir together flour, sugar, baking powder, baking soda, and salt.
  • Cut in butter until mixture resembles course crumbs. Stir in lemon zest.
  • Combine egg, lemon juice, and cream. Add to flour mixture and stir just until combined. Lightly fold in pomegranate seeds.
  • Turn out onto a floured surface, knead 5 to 10 times. Pat into a 10 inch circle. Cut into 10 wedges. Place wedges on parchment lined baking sheet.
  • Bake 12 to 15 minutes or until golden brown.
  • Transfer to wire rack to cool
  • Make lemon glaze, in small bowl combine all glaze ingredients until smooth.
  • Drizzle over scones.