Pomegranate and Chocolate Chunk Scones

READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the butter (which must be cold) into small cubes.
  • Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.
  • Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.
  • Place the mixture onto a floured work service and roll out to a thickness of 1 inch.
  • Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.
  • Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.
  • Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.
  • Take out of the oven and rest them on a cooling rack.
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