Quick and easy pomegranate scones

These Quick and easy pomegranate scones are buttery, flaky, and bursting with juicy pomegranate seeds. Perfect for breakfast or a cozy snack!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: Baked, Easy, Pomegranate, Quick, Scones

Servings: 8 servings

Preheat your oven to 400°F (200°C) to ensure even baking and a lovely golden color.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Cut the cold or frozen butter into small cubes. Use a pastry cutter or two forks to work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the pomegranate seeds, ensuring even distribution throughout the dough.
In a separate bowl, whisk together the evaporated milk and egg until well combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep scones tender.
Turn the dough onto a floured surface and gently knead a few times until it comes together. Pat into a 1-inch thick circle. Cut the dough into wedges or use a biscuit cutter for round scones.
Place scones on a parchment-lined baking sheet, leaving space between each. Sprinkle a tablespoon of sugar over the tops for a sweet crunch.
Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.
Let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature and enjoy!