Mint-Infused Pomegranate and Walnut Breakfast Scones bring a delightful twist to the classic scone recipe. Originating from the fusion of Middle Eastern and European flavors, these scones offer a refreshing and nutty taste profile. The mint leaves add a cooling note, while the pomegranate seeds provide a burst of sweetness and tartness. Walnuts contribute a rich, crunchy texture, making these scones a perfect morning treat. They are loved for their unique combination of flavors and their ability to energize your day with a wholesome yet indulgent bite. Ideal for breakfast or brunch, these scones are not only delicious but also visually appealing, making them a favorite choice for special morning gatherings.
Mint-Infused Pomegranate and Walnut Breakfast Scones
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Baking Powder – 1 Tbsp
- Salt – 0.5 Tsp
- Sugar – 0.25 Cups
- Butter – 0.5 Cups
- mint leaves – 0.5 Cups
- Pomegranate Seeds – 0.75 Cups
- Walnuts – 0.5 Cups
- Egg – 1 Piece
- Milk – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
8 Grams
Saturated Fat
45 Mg
Cholesterol
300 Mg
Sodium
40 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
12 Grams
Sugars
6 Grams
Protein
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, combine flour, baking powder, salt, and sugar. Mix well.
Step 3
Cut in the butter until the mixture resembles coarse crumbs.
Step 4
Stir in the chopped mint leaves, pomegranate seeds, and chopped walnuts.
Step 5
In a small bowl, whisk together the egg and milk.
Step 6
Add to the dry ingredients, stirring until just combined.
Step 7
Turn the dough onto a floured surface, knead gently, and shape into a round disc. Cut into 8 wedges and place on the prepared baking sheet.
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