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 (

Adobado Turkey with Pomegranate Molasses and Cornbread Dressing

Turkey breast tenderloin, brining mixture, dried chili blend, cornmeal, non-refined sugar, butter, pomegranate, cilantro and lemon juice.

Dissolve brine mix in cold water, add chili blend and pour over turkey.  Cover and refrigerate 4 hours.

Gather the rest of your ingredients.

Prepare the turkey by coating in melted butter then rolling in a mixture of coarse corn meal cut with a little flour, cilantro and chili blend.  Place into a 350 degree oven and cook until internal temperature reaches 145 degrees, about 1 hour.

Prep the ingredients for the cornbread dressing.  Butter, pomegranate seeds, leftover cornbread cut into cubes, onion, celery, jalapeno and poultry seasoning.

Bring 2 cups pomegranate juice, 1 1/2 teaspoons lemon juice and 1/4 cup non-refined sugar to a boil, then reduce heat to medium-low and simmer 1 hour or until the consistency is that of a thick syrup.

Drizzle the pomegranate molasses oven the turkey and return to the oven until the internal temperature reaches 160 degrees.

Saute celery, onion and jalapeno in buter until softened and fragrant, about 3 minutes. Add cornbread and cook until it begins to brown and crisp, about 5 minutes. Moisten with chicken stock and stir in the pomegranate seeds.

Slice the turkey on a bias and top with pan drippings and a little reserved molasses.

Crispy, tender, juicy, sweet/tart and spicy.

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