Für:
8 Scones.
Drin:
two cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (i like it to be very cold, even frozen)
1/2 cup of pomegranate seeds
1/2 cup of half & half (or sour cream, heavy whipping cream, evaporated milk, whatever you have on hand)
1 egg
Machen:
– adjust oven rack to lower-middle position and preheat oven to 400 degrees.
– in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. – – – grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in pomegranates.
– in a small bowl, whisk cream and egg until smooth.
– using a fork, stir sour cream mixture into flour mixture until large dough clumps form. use your hands to press the dough against the bowl into a ball. (the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
– place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 17 minutes. cool for 5 minutes and serve warm or at room temperature.
Drin:
two cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (i like it to be very cold, even frozen)
1/2 cup of pomegranate seeds
1/2 cup of half & half (or sour cream, heavy whipping cream, evaporated milk, whatever you have on hand)
1 egg
Machen:
– adjust oven rack to lower-middle position and preheat oven to 400 degrees.
– in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. – – – grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in pomegranates.
– in a small bowl, whisk cream and egg until smooth.
– using a fork, stir sour cream mixture into flour mixture until large dough clumps form. use your hands to press the dough against the bowl into a ball. (the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
– place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 17 minutes. cool for 5 minutes and serve warm or at room temperature.
