Recipe 409 - Lemon Pomegranate Scones

We got frozen pomegranate 'arils' from Costco the other week. We've been loving them in oatmeal, and decided to try them in some scones too. As with just about all the scones I've been making lately, they were really good. Only the Princess was ambivalent - for some reason, she does not like the 'seed' part within the pomegranate (when she eats a fresh one, she spits out the little seeds - I know, she is weird....).

The lemon added a nice accent to the taste.  These were some of the Wife's favorite scones in recent memory...

Lemon Pomegranate Scones

Adapted from: A Better Way

• 2 cups all purpose flour
• 1 cup quick oats
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 113g (1/2 cup) unsalted butter
• zest from one lemon
• juice from 1 lemon
• 1/2 cup plain yogurt
• 1/2 cup white chocolate chips
• 1 1/3 cups frozen pomegranate arils

1. Preheat oven to 425F. Reduce the heat to 400F when the scones go in to bake.
2. Mix together the dry ingredients: flour, oats, baking powder, salt and sugar.
3. Cut in the butter until it resembles breadcrumbs.
4. In a separate bowl, mix together the zest, lemon juice, and about 1/2 of the yogurt. Add to the dry ingredients and mix. Add the remaining yogurt only as necessary to get the dough to come together. Do not let the dough get too wet, though it cannot be too dry either. Also, do not over mix.
5. Turn the dough out onto a floured surface, knead a few times, and then pat into a square.
6. Use a rolling pin to roll the dough out into a 12" x 8" rectangle or so. It should be about 3/8" thick. When you are rolling, ensure that the dough is not sticking to the surface - sprinkle a little flour on the surface as necessary to prevent sticking.
7. Sprinkle the white chocolate chips and the frozen pomegranate arils over the surface. Run the rolling pin very lightly over top to helpt them stay in place.
8. Roll the dough towards you, brushing off any excess flour you may encounter. Push any chips/arils that fall out back in.
9. Pat the roll down, and flatten it to about 4" wide. Make sure that the roll is not sticking to the surface (flour as needed).
10. Divide the roll in half, and then half again to give 4 'squares'. Cut each square diagonally to give you 8 triangles.
11. Transfer the scones onto a greased baking sheet. Brush lightly with milk, and then sprinkle the tops with some sugar.
12. Place in the ovem, reduce the heat to 400F, and bake for 15-20 minutes. Rotate the tray at about 12 minutes to ensure even baking.
13. Remove from the oven when the scones are beginning to brown. Let cool a bit, and serve.

Makes 8 scones.