I was craving scones badly over the weekend. My kids went out for an early morning walk with their dad, and I just had to kill those cravings.
In addition, when I started making them, I thought to make something different than usual scones, so I added buttermilk, instead of milk, and an egg, coconut oil, and had half of the bag of dried pomegranate.
If I had to compare it, it is kind of between rock cakes which is similar to scones, and actual scones. The difference is that rock cakes you spoon it on the baking sheet and scones you cut it like a donut. These are like mini soda bread, sweet biscuits and I was in love with them.
At first, when my gang came home, they looked it kind of “WTF?” and did not touch, which made me little disappointed, but a few hours later they were all eating more than one
I can see why though?! These do not look that appealing, for instance, but I actually like homemade rustic looking things so it spoke my language in an instant. Furthermore, I would say they are so much better the next day… I had to hide one to munch with my morning coffee.
Click here for delicious cranberry scones
They are crunchy on the outside and soft on the inside. Not overly sweet and have that kick off the savory too. I think it is a great breakfast or a snack.
Also, you can also add nuts and have a little more crunch as well as nutrition. They are super easy, not too much fuss, they suppose to look rustic and homemade.
If you like sweeter, add more sugar or more eggs. I have not tried it yet with whole wheat flour or any other type of flour, and I am eager to try. Maybe I’ll experiment this upcoming week.
Pomegranate Biscuits
Ingredients
- 1 cup Dried Pomegranate
- 3 cups All-purpose Flour
- 6 tbsp. Sugar + extra for sprinkling
- 1 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda Sodium bicarbonate
- 1 Egg lightly mixed
- 1 tbsp. Coconut Oil melted + for greasing
- 1 1/2 cups Cold Buttermilk
Instructions
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Put your dried Pomegranate in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. To give your fruit some extra flavor, swap the water for fruit juice or liquor, like rum, bourbon, or brandy.
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In a large bowl, add flour, salt, sugar, baking powder, and soda, then mix. Drop in dried pomegranate and dust them with flour.
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Make a well and add lightly mixed egg and melted (but not hot) coconut oil and pour cold buttermilk. You can use warm milk too.
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With a wooden spoon, mix to combine, then flour work surface (board, countertop etc.) and place dough on top.
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Knead for a minute or so and form a ball. Roll it out, it should be thicker and with a cookie cutter or even glass and press on the dough. Knead again, roll and cut into biscuits.
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Preheat oven on 375F/190C, grease a baking sheet, sprinkle biscuits with extra sugar. Bake for 25 minutes or until they are golden.
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When done, pulled them out of the oven and cover with clean cotton kitchen towel.
Recipe Notes
When I am making this type of biscuits usually I use warm milk and you can too if you do not have buttermilk.
Also, yogurt or sour cream can work really well just make sure to add enough liquid.
The dough still needs to be soft and bit sticky rather than hard. You can use any dry fruit on hand, or even mix them together.
You can use any dried fruit.
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