Pomegranate White Chocolate Lemon Scones

Whether you serve them with breakfast or at an afternoon tea break, these buttery scones are a treat you will love. Tender biscuit-like pastry has creamy white chocolate and pomegranate arils folded inside. The flavors come together with a vibrant touch of lemon in both the infused sugar and the smooth glaze.

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.

To make the scones, add the lemon zest and sugar to a small bowl and use a fork to mash the zest into the sugar to release the oils.

Add the flour to a large bowl. Stir in the baking powder, salt, and finally the lemon sugar. Add the butter. Use a pastry blender or two knives to work the butter into the flour until it is in small pieces that range from pea to marble-size, about 15 seconds.

Gently toss the white chocolate chips and pomegranate arils into the dry ingredients until evenly distributed.

Pour in ¾ cup of the milk. Use clean hands to gently knead the dough. It should be slightly dry. Add the remaining ¼ of milk, or enough to create a dough that has just enough moisture to hold it together in a ball. If the dough is still too dry. Add more milk a ½ teaspoon at a time until it can be formed into a ball and flattened into a disk.

Transfer the dough to the baking sheet. Pat it into a 7-to-8-inch circle. Cut it into 6 wedges. Gently pull the scones apart and arrange them on the baking sheet an equal distance apart.

Bake for 20 to 22 minutes until golden brown and no longer doughy in the center. Let cool for 10 minutes.

To make the glaze, stir together the powdered sugar and the lemon juice. Add 2 teaspoons of pomegranate juice and stir until smooth, about 30 seconds. Add the final teaspoon of pomegranate juice if needed to create a pourable glaze. It should be thin enough to drizzle over the scones, but thick enough that it will run over to coat them.

Drizzle an equal amount of glaze over each of the scones. Let sit 5 minutes for the glaze to set and serve warm.