Instructions

• Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
• In a large bowl, whisk together 2cupsflour, 1/3cupsugar, 1tspbaking powder, 1/4tspbaking soda, and 1/2tspsalt.
• Using the large holes of a box grater, grate 8Tblsp butter1 stick or 113gm (cold or frozen) into the flour mixture. With your fingers, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
• Gently stir in 3/4cuppomegranate seeds so they are evenly distributed without being crushed.
• In a separate bowl, whisk 1/2cupevaporated milk or half & half or cream and 1large free-range egg until smooth.
• Pour the milk-and-egg mixture into the flour mixture. Use a fork to stir until a shaggy dough forms, stopping as soon as the dough comes together.
• Turn the dough onto a well-floured surface. Briefly knead it (about 4–6 turns) just until it holds together. Pat the dough into a single flattened disk roughly 1–1.5 inches (2.5–4 cm) thick.
• Flour a sharp knife or bench scraper and cut the disk into 8 equal triangles. Transfer the triangles to the prepared baking tray, leaving space between each scone.
• Sprinkle the top of the scones with the extra 1 tablespoon of sugar.
• Bake for about 15 minutes, until the scones are golden brown. Remove from the oven and cool on a wire rack for a few minutes before serving.