Otherwise known as “I’m really craving scones, I’m up at the cottage, I have no idea what’s in the cupboard or the fridge, and I have a GIANT pomegranate that I splurged on at the grocery store” scones. I know I’ve already written up a scone recipe, but I wanted to show you that baking isn’t rocket science and that there’s plenty of room for futsing without negative consequences. In this case, the consequences were snatched up and eaten within a half hour. Put on whatever music you love to listen to up at the cottage, and off we go!
Tear through your cupboards and come up with the following common ingredients (thanks Aunt Jeanie for keeping the cupboards well-stocked!):
- 2 cups organic unbleached flour (substitute half for whole wheat and/or another 1/2 cup of wheat germ if you have them)
- 1 tbsp baking powder
- 2 tbsp light brown sugar
- 1/2 tsp sea salt
- 1/2 cup veggie butter (see “staples“)
- 1/2 cup soy milk (see “staples“)
- 1/4 cup soy yogurt (I happened to have blueberry with me and it was surprisingly great, but if you don’t have soygurt you can use 1/2 a ripe banana or 2 tbsp ground flax mixed with 1 tsp warm water)
- 3 tsp lemon juice
- 2 cups pomegranate seeds (I told you it was a big pomegranate… but you don’t have to use the full 2 cups)
The most time consuming aspect of this recipe is decorticating the pomegranate, so set about doing that first. I tend to sit outside or in front of the boob-tube while I’m removing the seeds. Slice the top off, then carefully peel the fibrous outer layer off in chunks,working the seeds out while minimizing how many you break. Please note that your fingertips will stain a greeny-yellow and will stay that way for a day or two no matter how hard you scrub and gnaw at your fingers. I figure it’s just part of the pomegranate parcel, and it’s worth it! Anyway, get all the seeds out and set the bowl aside. Avoid including any of the white pulp because it’s rather icky.
The rest takes 3 seconds: Preheat the oven to 450 degrees F. Mix the dry ingredients together, cut in the butter with a potato masher, then add the wet ingredients, including the pomegranate seeds. Mix everything together with your (clean and floured) hands, then divide and pat the dough into 2 discs about 1-1.5 inches tall. Place onto a baking sheet, score into pie wedges and then stick ’em in the oven for about 15 minutes.
Pomegranate seeds hold a lot of moisture, so make sure the middle’s really done before you take them out. If you find that the outsides are done and the middle’s still tacky, turn the oven off but leave the scones in for a little while longer. This tends to firm the middle out without scorching the outside.
Serve “nekkid” or with “butter”. Either way is a yummy reward and definitely worth the decortication and yellow fingertips.