Pomegranate & Lemon Scones

Recipe created by Chef Teresa Ramos


1/4 cup Bloom Fresh Pomegranate Arils

2 cups all purpose flour
1/3 cup granulated sugar
1 tsp. Baking powder
1/2 tsp. Salt
1/2 cup cold butter, cut into cubes
1/2 cup heavy cream
1 egg
1 tbsp. Lemon zest


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Mix.
  3. Add butter to the mixture until it is the texture of sand.
  4. Add cream and egg, mix well. Mix in Pomegranate seeds and zest.
  5. Dust counter with bench flour, roll out into 3 separate disks. Cut into four pieces which will resemble triangles. Place on cookie sheet and bake for 10-14 minutes or until golden brown.
  6. Serve warm with butter.