Cranberry-Pomegranate-Orange Scones

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, chilled and cubed
• 1/4 cup dried cranberries
• 1/4 cup pomegranate seeds
• 1/4 cup fresh orange juice
• 1/4 cup heavy cream
• 1/4 cup turbinado sugar, for dusting

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
4. Stir in the cranberries, pomegranate seeds, orange juice, and cream until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead it gently for 1 minute. Pat the dough into a circle about 1/2-inch thick.
6. Cut into 8 wedges and place them on the prepared baking sheet. Sprinkle with turbinado sugar.
7. Bake for 25-30 minutes, or until the scones are golden brown.
8. Let cool on a wire rack before serving.

Interesting Facts

• Scones are a type of quick bread, meaning they are leavened without yeast.
• The original scones were hard and dry, and were meant to be eaten with butter and jam.
• Cranberries are a good source of vitamin C, vitamin E, and dietary fiber.
• Pomegranates are a rich source of antioxidants and can help reduce inflammation.
• Oranges are known for their high levels of vitamin C and are a good source of folate and potassium.