Pomegranate Scones

Beautiful buttery scones with pomegranate craisins and a cup of hot jasmine tea. 

 

There's something about tea and scones that make me want to slow down a little, take my time, and enjoy every bite and sip. 

Let's get baking. 

 

The ingredients you need are flour, butter, sugar, craisins, an egg, baking powder, milk, and a pinch of salt. 

The recipe calls for raisins but since I don't usually have raisins on hand I used pomegranate craisins. 

 

 

To the 3 1/2 cups of flour add 3/4 cup butter, 

I like to dice the butter, it makes it easier to cut into the flour. 

 

 

a pinch of salt, 

 

 

1 tablespoon of baking powder, 

 

 

1 cup of sugar,

 

 

and the craisins. 

 

Here is where you are going to pay closer attention and cut the butter into the flour mixture before adding the craisins. 

 

 

Make a well in the middle of the flour mixture and add the egg and, 

 

 

some of the milk. 

If the mixture appears too dry add more milk. I used all the 1/2 cup of milk.

 

 

Roll out on a lightly floured surface

 

 

to 1/2 inch thickness. 

 

 

Cut out using a two inch cutter.

I need to buy some fancy cutters, just plain ol' round doesn't "cut it" <har-har> for me.  

 

 

Brush with a beaten egg. 

 

 

Just out of the oven. Beautiful little pillows of loveliness, 

 

 

awaiting a bit of butter and jam. 

You really need to make these. 

Thanks Barb Schaller for posting this to the cooking group. 

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Buckingham Palace Scones

quick breads

3 1/2 cups flour

1 pinch salt

3/4 cup butter

1 tablespoon baking powder

1/2 cup sugar

1  egg

1/2 cup milk

1/2 cup raisins

Cut together butter, flour, salt and baking powder Add sugar and raisins. Make well in center of the mixture; add egg and small amoun tof milk. If mixture appears to be too dry, add more milk.  Blend to anice, smooth dough.  Roll out on floured board to 1/2 inch thick. Use  cutter with 2-inch fluted edge. Place on lightly greased baking sheet,brush with beaten egg.  Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored.  Serve hot.

I copied this recipe couple of years ago from a newspaper; supposedly,those *are* the scones served in the Palace. If I remember right, the recipe came with an article about a guy who used to be cook there.
Regardless of the origin, I enjoy them tremendously. I hope you will,too!

Recipe By:  Posted to rec.food.cooking by Barb Schaller 6-25-06

Serving Size:  1
 
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And that's that