Sunday, July 13, 2014

White Chocolate, Pomegranate Scones

My daughter was recently in Chicago. She messaged to tell me that she had "the best doughnut ever", it had a pomegranate glaze with white chocolate curls on top. She went on to suggest that the flavors would make a great scone, if I cared to try.

I did.
It was so pretty, just a hint of pink from the Pom juice, white chocolate curls scattered on top of the glaze.
I made a smaller version because I didn't want the leftovers, I usually nibble them until they are gone...not good.

The odd ingredients you may not have on hand are a white chocolate bar, I used 1/2 of a Lindt bar, and a small bottle of POM juice.

1 cup all-purpose flour
4 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons grated white chocolate
1/2 cup heavy cream
3 tablespoons POM juice
1/2 cup powdered sugar
dash salt
1 tablespoon cream
2-3 teaspoons POM juice to make a smooth glaze

Begin by using a vegetable peeler on the white chocolate to curl down the sides, when they are too small to peel, grate the rest.
Stir together the flour, sugar, salt, and powder. Add the grated chocolate
 stir until incorporated.
 Mix the cream with the POM juice,
 add to dry mixture.

 Stir just to combine.
 Pat into a disc on a sheet pan lined with parchment paper,
 cut into 4 pieces and separate slightly.
 Bake in a preheated 400F oven for 8-11 minutes, just until the bottom edges begin to brown.

Mix all the glaze ingredients. 
 Drizzle on top, then while the glaze is still wet, scatter the chocolate curls on top.
 Enjoy with the rest of the POM juice, or a cup of herbal tea, or what ever sounds good to you!