Name: Cranberry-Pomegranate Orange Scones recipe
Ingredients: 3 cups self-rising flour;½ cup white sugar;1 stick unsalted butter;½ cup chopped fresh cranberries;1 orange, zested;¾ cup buttermilk, or more as needed;¼ cup cranberry-pomegranate juice;1 cup powdered sugar;2 tablespoons cranberry-pomegranate juice, or more as needed

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Ingredients

3 cups self-rising flour ½ cup white sugar 1 stick unsalted butter ½ cup chopped fresh cranberries 1 orange, zested ¾ cup buttermilk, or more as needed ¼ cup cranberry-pomegranate juice 1 cup powdered sugar 2 tablespoons cranberry-pomegranate juice, or more as needed

Nutrition Info

316.2 calories carbohydrate: 53.1 g cholesterol: 25.1 mg fat: 9.7 g fiber: 1.3 g protein: 4.4 g saturatedFat: 6 g servingSize: - sodium: 498.4 mg sugar: 23.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
Mix 1/2 cup buttermilk and 1/4 cup cranberry-pomegranate juice together and pour over flour mixture. Mix until a soft dough forms. Add more buttermilk as needed to bring dough together.
Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
Bake in the preheated oven until nicely browned, 12 to 20 minutes.
Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.

Recipe Yield

10 scones

Recipe Note

These scones have a delicious tang from the pomegranate and cranberry flavors. They are quick and easy to make. Scones are best served warm. They can be stored in a sealed container and may be reheated in foil before serving.

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