Orange-Pomegranate Scones
Source: Leah Brooks, Y.U.M. Chefs
Recipe Type: Breakfast | Seasons: Winter
This kid-friendly recipe is great for children five years old and up! It was demonstrated for CUESA’s Market to Table program on January 31, 2015.
Makes 8 to 12 scones
INGREDIENTS
1 cup all-purpose flour
¾ cup whole wheat pastry flour
4 teaspoons baking powder
¼ cup sugar
Zest of 1 orange (save the orange for juice; see below)
Pinch of salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup freshly squeezed orange juice (from 2 or 3 oranges)
¼ cup whole milk yogurt
1 pomegranate (large enough to yield ¾ cup pomegranate arils), or dried cranberries or currants if pomegranates are not in season
1 egg
1 tablespoon water
EQUIPMENT
Measuring cups and spoons
Liquid measuring cup
Large bowl
Medium bowl
Small bowl
Microplane zester
Citrus juicer
Baking pan
Parchment paper
Whisk
Knife or bench scraper
Wooden spoon or spatula
Cookie cutters (optional)
Pastry brush
PREPARATION
1. Preheat the oven to 400ºF. Line a baking pan with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flours, baking powder, sugar, orange zest, and salt. Add the butter and toss it with the flour until the butter is completely coated. Using a bench scraper, 2 butter knives, or your fingertips, cut the butter into the flour until the mixture is crumbly with pea-size chunks. Stir in the orange juice and yogurt and mix with a wooden spoon or spatula until just blended.
3. To remove the arils from the pomegranate, score the pomegranate around the diameter of the fruit. Working over a bowl to catch the juice, pull apart the two halves. Use your finger to gently pull the arils from the white pith of each half. They will come away easily.
4. Sprinkle a light dusting of flour over your work surface and turn out the dough. Press the dough into a rectangle until it is about ½ inch thick. Cut the dough into 3 equal pieces. Into one third of the dough, press ¼ cup of the pomegranate arils. Press another third of the dough over the pomegranate. Sprinkle another ¼ cup of arils over the second layer, pressing them into the dough. Add the final third of dough on top, dotting it with the remaining ¼ cup pomegranate arils. Note: after the dough is cut into thirds, this last set of steps is perfect for small hands!
5. Cut your scones into triangles or squares, or use cookie or biscuit cutters. Gently combine the scraps, if there are any, and cut out more scones. Note that smaller scones will take less time to bake. Place the scones on the lined baking pan. Note: have children help cut out the scones. Use a bench scraper to mark out the dough first, so the scone sizes are consistent, if you’re not using biscuit or cookie cutters.
6. Whisk the egg and water together thoroughly to make an egg wash, and brush it over the top of the scones. Bake for 12 to 15 minutes, or until golden. Allow to cool on the pan for 5 minutes before transferring to a serving dish or platter.
Photo by Jacob Bindman.
