Search Results for: pomegranate scones

Life Lately | March 29th |

March 29, 2013 by

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This week was all about getting back into my routine, on all fronts. Being out of my routine makes me realize how much comfort I get from my daily rituals. Things like my quiet coffee time in the morning or nighttime skin routine seem so trivial in everyday life, but when I’m away from those patterns for an extended period of time it becomes very clear how important they are to me. Does that ever happen to you?

Beyond that, it’s Easter! My family’s coming down for an early Easter brunch this Saturday. I’m making this swiss chard and egg casserole, a tossed green salad, and this blueberry coffee cake. Are you guys cooking anything special? I’ve got a few recipe recs below if you’re in need of some! Let’s get to it:

  • Did you know you could poach an egg in olive oil? I had no idea, but am totally hooked on the idea after seeing this drool worthy tutorial on Oh Joy.
  • If I weren’t making eggs, I’d be all over this Nutella Stuffed French Toast for an insanely delicious Easter Brunch.
  • My dear friend Rebecca officially opened her online shop for her new textiles line. I’m so amazed by all she’s accomplished with her new business!
  • As someone just getting into the world of face oils, I loved this roundup the Glitter Guide put together of great oils to make your skin glow.
  • I’m completely obsessed with anything covered in Buffalo sauce, so these Crispy Buffalo Oven Fries are going straight to the top of my to make list.
  • Even though it’s still chilly we’ve had lots of sunny days and blue skies in NYC this week- so thankful for that.
  • I’m consistently inspired by everything that Bri from DesignLoveFest does, but I was particularly wowed by this post and graphic she put together for where to eat in her neighborhood of Silver Lake. I very much foresee doing something fun like this for Williamsburg!
  • And in case you need a little more Easter/weekend brunch inspiration… Spinach & Feta in Puff Pastry, Pomegranate Scones , and Scrambled Egg & Avocado Breakfast Sandwiches.

Have  a great weekend friends, see you on Monday! xx

Image Source: Camille Styles

5 Comments

Pomegranate Scones

January 20, 2012 by

When it comes to breakfast, I am a total creature of comfort. I either want a big bowl of greek yogurt with homemade granola and dried fruit, or a hot bowl of steel cut oats with blueberries. But every once and a while, I like to branch out a little bit. Mostly recently, this came in the form of a scone craving. There’s something about a pastry in the morning that makes a weekday feel extra special, and for my pastry- I wanted scones.

This craving was different though. I wanted a scone that was hearty enough for a weekday breakfast.  One that wasn’t just white flour and butter , and would leave me hungry an hour later. I set out to create a healthier version of traditional scones, but was a bit weary  what less butter and no heavy cream would do to the quality. I half expected to pull baked goods that more so resembled gritty tires than light and airy scones out of the oven, after dumping things like whole wheat flour and flax seed into the dough.

But low and behold, they were lovely! Light, airy, and incredibly moist with just a slight crumble- all things needed for a solid scone. I wish I could say the pomegranate seeds involved a little more creative thought, but I simply had one in the fridge that needed to be eaten and threw them in.  Turns out, pomegranate seeds and scones are a match made in heaven! They provide the perfect tart bite against the buttery scone. Well, this one is only slightly buttery, but nonetheless, delicious! Enjoy!

Pomegranate Breakfast Scones

Makes 8 scones

  • 1 cup spelt flour (you can sub all purpose)
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flax seed (can sub with an additional 1/4 cup whole wheat flour)
  • 1/4 cup turbinado or raw sugar, plus 1 T for sprinkling
  • 1 T baking powder
  • 1/4 tsp salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup low fat milk
  • 1 egg
  • 3/4 cup pomegranate arils

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.

In the bowl of a stand mixer, whisk together the flour, flax seed, sugar, baking powder, and salt. In a separate bowl whisk together the milk and egg. Placed the cubed butter into the stand mixer and mix on low until the butter is the size of small peas. Then pour in the milk and egg mixture, and mix just until the dough comes together.  Add in the pomegranate arils and mix until just combined.  If your dough feels really sticky add a bit more flour and mix until just combined- do not over mix!

Pour the dough onto a floured surface. Knead a few times and form into a round shaped disc. If you need more flour to do this, feel free to sprinkle it on the dough. Once in disc shape, cut the dough in half lengthwise, and then into 8 wedges. Place wedges on a baking sheet, sprinkle with remaining sugar, and bake for 15-20 minutes until golden brown.  Cool for 5 minutes and serve warm with jam or fruit preserves.

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