Pomegranate Scones

Ingredients

• 2 cups plus 2 Tbsp flour
• 1/3 cup brown sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into cubes
• 1 egg
• 2 tsp vanilla
• 1/4 cup whipping cream
• 1/3 cup sour cream
• 1 cup pomegranate seeds

For the Glaze

• 1/2 cup powdered sugar
• 2 tsp vanilla
• 1–3 Tbsp whipping cream

Instructions

Preheat oven to 400°F and line a baking sheet with parchment.

Mix flour, brown sugar, baking powder, and salt in a large bowl.
Cut in butter until the mixture resembles crumbs.

In a separate bowl, whisk the wet ingredients, then stir into the dry until just combined.
Fold in pomegranate.

Turn dough onto a floured surface, press into a ½‑inch thick circle, transfer to the baking sheet, and cut into 8 wedges.
Bake 16 minutes, or until golden.

For an optional glaze, whisk powdered sugar and vanilla, adding cream 1 Tbsp at a time until smooth.
Drizzle over warm scones and serve.