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 (

Gulf Crab Cakes w/Orange Habanero Mayonnaise

Although some restaurants in the Chesapeake Bay area of Maryland and Virginia may not disclose it, most whole blue crabs sold there are shipped in from North Carolina, Louisiana, Florida and Texas.  Lucky me!

Cilantro, fresh lump crab, bell pepper, saltines, seasoning blend containing sea salt, mustard seed, celery seed, garlic, onion, chili pepper and black pepper, mayonnaise (or make your own), scallions, celery and an egg.

Lightly sauté celery, scallions and bell pepper and set aside to cool.

Toss together crab, cooled vegetables, herbs and seasonings, mayonnaise, a beaten egg and crushed saltines. Mixture should be moist but hold together when shaped.

Form mixture into patties about 3/4 inch to 1 inch thick then place in freezer for 15 minutes to firm. Preheat oven to 400 degrees.

Heat 1/4 inch of peanut oil in the bottom of a small, heavy skillet.

Lightly coat the crab cakes with additional crushed saltines then sauté until light golden brown on bottom. Turn cakes over and finish in oven (about 8-10 minutes).

Finely mince 1/2 of a seeded and ribbed habanero and combine with 1/4 cup of mayonnaise and 2 tablespoons of orange juice.  Add a few drops of honey if its too hot for you.

Serve crab cakes with a salad of broccoli microgreens, slivered radishes and orange sections.

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