Pomegranate Scones

The first snow is one of my favourite occasions in the calendar year, and I have to admit a special fondness for the first Ottawa snow, especially when it’s the kind that comes down gently and blankets the whole city, still there and pristine the next morning.  (I left Toronto in sneakers, but the Ottawa girl in me packed precautionary winter boots.  I’m still pleased with myself about it.) And while it’s still November, the first snow is a perfect excuse to kick off holiday baking, like these pomegranate scones.

Pomegranate Scones | One Wooden Spoon

Simple and straightforward, these scones came together quickly and disappeared almost as fast. I’m still smitten with the flecks of jewelled pomegranate and the snow-sprinkle of sugar on each one – they certainly make a pretty plate. KP, Katryna and I ate them while watching the Great Gatsby, but they’d be a pretty fabulous way to start a snowy winter morning.

Note: I loved the sour cream here – it gave them a tang and heft I don’t usually encounter in a scone – but the recipe says you can also sub in half & half or heavy cream, as suits your taste and what you have on hand.

Pomegranate Scones | One Wooden Spoon

Pomegranata Scones | One Wooden Spoon

Pomegranate Scones

slightly adapted from Making Today Beautiful


2 cups flour
1/3 cup + 1 tsp sugar, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/2 cup pomegranate seeds
1/2 cup sour cream
1 egg


1.  Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a medium bowl.  Using a pastry cutter or two knives, cut in the butter until no piece is larger than your baby fingernail. Add pomegranate seeds and stir.

2.  In a separate bowl, use a fork to whisk the sour cream and egg together until combined.  Pour this mixture into the dry ingredients, stirring with the fork until it begins to clump together.

3.  Pat the dough together with lightly-floured hands, forming a ball. Lift it out onto a floured surface, and press it gently into a circle about 8 inches wide and 3/4 inch thick.  Cut into eight triangles.  Place them on a baking tray lined with parchment paper, and sprinkle each with a bit of the remaining 1 tsp sugar.  Bake at 400 degrees for 15-17 minutes, or until golden.  Cool for 5 minutes before serving.


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  1. Hi. I baked these but I have a weird blue colouring on the outside of my scones. I’m a little concerned as it looks like the colour of mould.

    I’m sure it’s just colour from the pomegranates right?

    • If it’s just a bit of a purple-blue ring around the pomegranate seeds, don’t worry about it, Ashley – that’s just pigment from the juice of the fruit!

      (You might be able to avoid that in your next batch by patting the seeds dry of juice before adding them to the batter. Hope that helps!)

  2. Just made them & they turned out lovely. Thanks for sharing. Next batch I may add cinnamon & nuts.

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