Pomegranate and Chocolate Chunk Scones
The Nut Butter Hub
The Nut Butter Hub

Pomegranate and Chocolate Chunk Scones

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  • 2 cups flour
  • ¼ cup butter
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 60 ml milk
  • 2 eggs
  • 1 cup pomegranate seeds
  • 1/2 cup of chocolate chunks


    1. Cut the butter (which must be cold) into small cubes.
    2. Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.
    3. Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.
    4. Place the mixture onto a floured work service and roll out to a thickness of 1 inch.
    5. Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.
    6. Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.
    7. Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.
    8. Take out of the oven and rest them on a cooling rack.


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