Pomegranate Vanilla Scones with Pomegranate Whipped Cream

Pomegranate Vanilla Scones with Pomegranate Whipped Cream. This recipe is courtesy of Michelle Judd from Taste as You Go. These pomegranate vanilla scones are perfect for a lazy weekend brunch or snack! These scones are made with our Vanilla Bean Paste, an excellent alternative to using whole vanilla beans, especially if you are on a budget. In fact, Vanilla bean paste is always an alternative to vanilla beans in recipes where the texture, taste, and visual appeal of real vanilla beans are desired. One tablespoon of Vanilla Bean Paste is equal to one whole vanilla bean. Vanilla Bean Paste can also be used as a substitute to Pure Vanilla extract, 1 tsp=1 tsp. Enjoy!

Equipment

Measuring Spoons

Measuring Cups

Mixing Bowl(s)

Baking sheet

Cook Time

 20m

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 cup butter, cut into pieces
2 large eggs
1/4 cup 1% milk
1/4 cup half and half
1 teaspoon PAMA Pomegranate Liqueur
2 tablespoons Singing Dog Vanilla Bean Paste

For the topping:

2 tablespoons 1% milk
1/4 teaspoon PAMA Pomegranate Liqueur
1/4 teaspoon Singing Dog Vanilla Bean Paste
1 tablespoon sugar

For Pomegranate Whipped Cream:

1/2 cup heavy cream
2 tablespoons powdered sugar
1 1/2 teaspoons PAMA Pomegranate Liqueur

1. Pour heavy cream into a medium bowl. Whip with a balloon whisk or electric mixer. Be careful not to overbeat, or it will become too thick, like butter.
   2. When thick, carefully fold in the powdered sugar and pomegranate liqueur.
   3. Refrigerate for 5-10 minutes before serving.

Instructions

1. In a large bowl, combine flour, baking powder, salt, and sugar. Cut butter into dry ingredients.
2. In another large bowl, whisk together eggs, milk, half and half, pomegranate liqueur, and vanilla bean paste.
3. Add half of the dry ingredients to wet ingredients and stir until just combined. Repeat with the remaining dry ingredients.
4. Turn dough out onto a floured surface. Knead to combine.
5. Separate dough into halves. Shape each half into a circle and cut each half into quarters.
6. In a small bowl, whisk together the milk, pomegranate liqueur, and vanilla bean paste for the topping. Brush the quarters with the topping. Sprinkle with sugar.
7. Place quarters on a baking sheet. Place baking sheet in freezer, uncovered, for 30 minutes.
8. Preheat oven to 425 deg F.
9. Remove baking sheet from freezer and put the scones directly into preheated oven. Bake for 15-20 minutes, or until golden brown.
10. Remove scones to wire rack to cool. Serve warm with butter or Pomegranate Whipped Cream (see below).