Orange Pomegranate Scones

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

  • Recipe: Classic Scones (nytimes.com)

14 thoughts on “Orange Pomegranate Scones

  1. Ren,

    You really scored with the pomegranite scones – and I want them! Only problem is that I am allergic to eggs. I will try the recipe with the standard substitute of 1 tsp corn starch and 1 tbs water for each egg called for in the recipe. I anticipate that it will not be as good, but hopefullly good enough. If you have any other ideas what could be substituted for eggs (any part — egg substitutes usually contain egg whites) let me know!

    • Thanks a lot!

      I’ve never had to deal with a food allergy, so I’m afraid I don’t have any first-hand advice for you on egg substitutes. Mashed banana & tapioca starch, maybe?

    • They were softer, but retained a little snap (and the juice was thicker). Next time, I’m going to mash up some of the arils and leave the rest whole.

      Thanks, Miranda!

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  3. If only I had this to go with my coffee – delicious I will have mine with honey! I have never cooked with pomgranate but I love scones – this is now on my to try list! Thanks for sharing this with the new Tackling Bittman Recipe Hop!

  4. Hi Ren! I wanted to thank you so much for sharing this recipe on the new Tackling Bittman Recipe Hop! I absolutely adore scones, but I will only eat home made ones, after getting burned so many times by the nice looking ones in bakeries and coffee shops and only to taste DRY and not moist deliciousness that are the essence of scones. I also adore orange and pomegranate and I know Bittman makes things so easy when it comes to following recipes, so I will certainly give this one a try after your recommendation! All the best. Alex@amoderatelife

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