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)