2½ c. flour
¼ c. sugar
1 tbsp. baking powder
Dash of salt
½ c. cold unsalted butter
⅔ c. dried sweetened cranberries
½ c. pomegranate seeds
2 eggs, lightly beaten
½ c. cream or half-and-half
1 tsp. orange extract
Zest of 1 large orange
1-2 tbsp. cream, for brushing scones
2-3 tbsp. coarse sugar, for sprinkling
Juice of 1 large orange
1 - 1½ c. powdered sugar
In a large bowl, combine flour, sugar, baking powder, and salt.
Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.
Add the cranberries and pomegranate seeds, stirring to combine. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)
In a small bowl, mix together eggs, cream, orange extract, and orange zest.
Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix altogether until just combined.
Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball. Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick.
Brush the dough lightly with cream and sprinkle evenly with coarse sugar. Using a long knife, cut into 8 wedges. Carefully separate wedges on baking sheet, pulling them just slightly apart.
Bake at 400°F for 16-20 minutes, or until edges are golden brown. Remove from heat, and allow to cool on the pan while preparing glaze.
In a small bowl, whisk together orange juice and powdered sugar. Drizzle over warm scones, and serve!