Orange Pomegranate Scones Recipe

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Orange Zest Scones Recipe with Pomegranate (or Cranberries)

Scones: So quintessentially British. Yet, my own.

While scones are not anywhere near as popular as cupcakes, lemon bars or pies, scones should be way more popular than they are. I am not talking about the sugar-coated scone-versions you get at Starbucks, although I love them too. I talking about those fresh-out-of-the-oven scones, served in the UK with a drizzle or dollop of fresh cream and jam.

orange pomegranate scones recipe

Theeesssse scones!!! These scones are finger-licking good. Delicious! And… (* I like this aspect), they are as-easy-as-it-gets to make. So easy in fact that kids can do them (provided an adult helps them with the oven).


A Flexible Orange Pomegranate Scones Recipe

When you look around for scones recipes, you will realize that there are lots of variations on the relative amount of ingredients and oven temperatures & times. Really, a lot depends on your oven, your preference of salt intake, and other health and taste choices. So go with what sounds good to you. There appear to be no hard & fast rules determining which scones will come out best. So, make your scones with love and they will taste divine, no doubt.

btw. You can easily change this recipe to transform it into a cranberry scones recipe. They will be just as delicious and cranberries may be a bit easier to find at times.


Glorious Pomegranate Scones ~ Ready to go into the Oven

pomegranate scones recipe ::

photo credit : (a new blog that’s worth a visit, if for nothing else for some beautiful food photos!)

My Scones Recipe with Scrumptious Pomegranates or Cranberries and Orange Zest

Double the recipe if you love scones. They will last a few days, and they make a fabulous breakfast and/or afternoon tea snack.

  • two cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt (i omit this often, but it cooks better if you include it)
  • 1/2 cup ice-cold, unsalted butter, grated or cut into tiny cubes
  • 1/2 cup of pomegranate seeds or cranberries
  • 1/2 cup of milk (but half & half, sour cream, heavy whipping cream, evaporated) milk is yummier)
  • 1 egg
  • teaspoon of grated orange zest

Note 1: if you use dried rather than fresh cranberries, you may wish to add a tiny bit of liquid.

step 1: preheat oven to 400 F | 205 C
Step 2: combine flour, 1/3 c sugar, baking powder, baking soda + salt.
Step 3: mix in the butter, till it resembles coarse meal.
Step 4: add pomegranates or cranberries and orange zest.
Step 5: Add the milk and the egg.
Step 6: Combine well with your hands.
Tip: dust your hands with some flour before you begin.
Step 7: roll 6 balls, flatten them before you put them onto your prepared* cookie sheet or porcelain baking tray.
Step 8: Bake for 15, or till golden brown.
Cool for a few minutes before serving.

* prepare by greasing the surface and dusting lightly with flour so the dough won’t stick to it.

Can be made ahead of time, however, the best scones are warm and fresh out of the oven.


  1. I substituted unsweetened vanilla almond milk for the cow milk, 3 drops orange essential oil for the zest and added 1/4 cup more flour (mine seemed wet then.) it turned out so delicious! Thank you!

  2. I made these scones vegan friendly by substituting a flax egg, almond milk, and vegan butter. They were amazing! I absolutly love this receipe, thank you so much for posting!

  3. Oh, thank you for these ideas, Julie. I shall try out the milk substitute suggestion, as I have recently become lactose intolerant and, well, we just talked about making these scones again yesterday. I’m also going to experiment with a gluten-free flour to see if I can pull that off…. I’ll share my baking adventures on the blog!

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