Scone Experimentation

IMG_2657Over the past week, the number of dreary, grey days has increased as the number of leaves on trees has decreased. Though I love apple cider doughnuts, loose and comfy chunky sweaters, snuggling into my winter comforter, and all other cozy autumn activities, it is always sad to feel the warmth of summer fade.

But autumn brings its own vibrancy, with leaves like flames and multicolored fruits and vegetables ripe for harvest. I had always associated pomegranate seeds with summer because of their “tropical” fuchsia hue and the exoticness of a fruit whose seeds shone like edible jewels embedded in bitter white pith. However, after I discovered they were in fact a fall fruit, pomegranates became a favorite fall time treat (though of course, apple cider doughnuts will now and forever be the best part of fall).

After a week of drab, depressing days drained of color, I needed something delicious, sweet, and visually striking, even borderline garish. Enter my favorite breakfast pastry, the scone, combined with my favorite exotic flavors, green tea and pomegranate seeds. Matcha imparts an earthy, slightly bitter taste, while the pomegranate seeds provide small sparks of juicy sweetness. Paired with a mug of hot tea, these scones are rays of light on rainy fall days.

Pomegranate Green Tea Scones (inspired by One Wooden Spoon)– makes 9 scones

2 cups minus 1 tbsp flour
2 tbsp matcha powder
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, cold
1/2 cup pomegranate seeds (~1/2 pomegranate)
1/2 cup sour cream
1 egg

Preheat oven to 400F.

In a medium bowl, sift together flour, matcha powder, sugar, baking powder, baking soda, and salt. Using a pastry cutter (or knives or your hands), cut butter into flour mixture until butter is pea-sized. Gently mix in pomegranate seeds.

In a small bowl, whisk together sour cream and egg with a fork until well-combined. Add mixture to dry ingredients and use fork to stir until the mixture begins to clump together. (If the mixture is still dry and crumbly, add more sour cream, a 1/2 teaspoonful at a time, until the mixture clumps together.)

Dump the dough out onto a lightly floured surface. Form into a square about 3/4 in thick. Cut into 9 squares and place on a parchment paper-lined baking sheet. Bake at 400F for 13-15 minutes, until golden. Place on wire rack to cool.

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One thought on “Scone Experimentation

  1. Pingback: bacon cheddar scones | fort juniper

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