Pomegranate and Orange Scones

I don't make scones often but when I do they are great with a nice glass of hot tea.

INGREDIENTS

2 cups all-purpose flour

¼ cup almond meal/flour

¼ teaspoon kosher salt

¼ cup granulated sugar (you can reduce to 3 tablespoons if you prefer)

2½ teaspoons baking powder

½ cup unsalted butter, cold and cut into cubes

½ cup pomegranate seeds

1 egg

¾ cup heavy cream, cold

2 tablespoons orange juice

zest of one orange (~2 teaspoons)

1 teaspoon vanilla extract

Topping:

1 tablespoon milk for brushing

Generous amount of turbinado sugar

DIRECTIONS

1.  Line a baking sheet with parchment paper and set aside.

2.  In a large bowl, whisk together the flour, almond meal, salt, sugar and baking powder. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Mix in the pomegranate seeds

3.  In a separate medium bowl, whisk together the egg, heavy cream, orange juice, zest and vanilla extract.

4.  Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix until a dough starts to form.

5.  Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle, about 1-inch high. Use more flour if the dough is sticky to work with.

6.  Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the freezer.

7.  Meanwhile, Heat oven to 400 degrees F.

8.  Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.

9.  Bake scones until golden brown, about 25-30 minutes.

10.  Remove from oven and let cool. Enjoy scones immediately, while warm.