I have pretty much always had a love-hate relationship with pomegranates. I love how they look, how they taste, and how mess-less the actual meat of the fruit is; I absolutely hate trying to get the fruit out. I can have all the patience in the world with unknotting yarn skeins that have been given to kittens and take hours, but I hate picking pomegranate seeds from the fruit. Absolutely no patience for it. So I really haven’t had all that much pomegranate, which is rather unfortunate.
I recently came across a Pinterest pin that described soaking a pomegranate to get the seeds out: the lining absorbs so much water that it actually pushes the seeds away from itself, making it a million times easier to get at them. I haven’t tried it myself yet, but you know I will.
In the mean time, I found another pin for pomegranate scones. They look so pretty! I don’t know about the seed-parts of the seeds, but it seemed like a good idea. Unfortunately, there are no pomegranates in sight at the moment, and I’m too lazy to go to the store this morning for them. Luckily, I have some pomegranate syrup from my birthday not-cake, an apple-pomegranate tarte tatin. You’ll be seeing that up here eventually because it was super-amazing.
Below is a variation of the recipe from the pin I found, substituting some things here and there.
They turned out amazing, by the way. Don’t take my word for it. Just try it – you’ll see.
adapted from Project Fairytale
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, chilled
3/4 cup pomegranate syrup, divided
1/4 cup half and half
1 cup powdered sugar
Make ahead: Pomegranate Syrup
Bring 3 cups pure pomegranate juice to a boil on the stove and reduce until a scant 1 cup . Chill 1hr.
Take cold butter and either chop into 1/8″ cubes, or grate with a cheese grater. (I personally have not had luck with the cheese grater option – it’s messy and a lot ends up melting on your hands by the time it’s finished. That being said, there are a lot of people who swear by that technique.) Place back in fridge while prepping other ingredients.
Blend flour, sugar, baking powder, baking soda and salt in a bowl with a whisk until combined. In a small bowl, whisk the egg, then add half and half and 1/2 cup chilled pomegranate syrup. Set aside.
Cut chilled butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Add egg mixture and gently mix together until it comes together. Turn the dough out onto a floured surface and roll or pat out to a desired thickness. From here, the possibilities abound: you can go the traditional scone route and form the dough into a circle then cut into wedges; you can also roll it out and use cookie cutters, which I find to be SO FUN. I mean, I can make pumpkin-shaped pumpkin scones for crying out loud.
Once scones are shaped, place 1″ apart on baking sheet in the freezer while oven preheats to 400°F. Bake for 15-17 minutes, until golden on top. Cool on wire rack.
In small bowl, add 1/4 cup powdered sugar to remaining 1/4 cup pomegranate syrup; whisk until blended. Add remaining powdered sugar to the mixture in 1/4 cup increments until it is all incorporated. If the glaze is thicker than you would prefer, add a tsp of water or vanilla to adjust consistency.
Dip scone tops in glaze and let set on wire rack. I tried artfully dripping more of the pomegranate syrup on the top of the set glaze, but it didn’t quite work out as planned visually. Tasted amazing, though ^^