Pomegranate Vanilla Scones with Pomegranate Whipped Cream

I'll admit it. When it comes down to whipping up something delicious in my kitchen, I don't automatically think "I want to bake something!" It's not because I don't like to bake or that I'm intimidated by the idea of it. It's usually because I don't want to be left eating dozens of cookies or brownies by myself. Or, it's because I don't want to sit home eating muffin after muffin after muffin with no one to share them with. When I bake something, I want to know there's going to be someone around to help enjoy the finished product. But when I saw Tracy's recipe for Vanilla Bean Scones, suddenly, the idea of having all of the baked goods in the apartment all to myself didn't bother me anymore!

I played around with Tracy's recipe for a bit so I could finally use some special ingredients that I had been saving in my pantry: PAMA Pomegranate Liqueur and Singing Dog Vanilla Bean Paste. I realize I could have just mixed the liqueur into a drink and tried it that way, but that seemed too easy of a way out. I wanted to do something different with it, so I used it in lieu of vanilla extract. And since Tracy's recipe called for extract and a vanilla bean, I swapped out the bean out and subbed in the paste. If you're on a tight budget, like I am, vanilla bean paste is a great alternative to using whole vanilla beans, which can be really expensive. And, according to the label, "one tablespoon of paste has the equivalent flavor of one whole vanilla bean." I was going to test that claim.

When I opened the container and started stirring the paste, I was surprised by how thin it was. Obviously, it wasn't as thin as, say, vanilla extract, but it wasn't as thick as honey. I don't know why, but I was expecting the vanilla bean paste to have the consistency of, well, paste. You know, the thick stuff from art class that the kid sitting next to you couldn't seem to keep out of his mouth. Viscosity aside, the aroma coming from the container was amazing and I knew that the vanilla bean paste would work wonderfully in my recipes for Pomegranate Vanilla Scones. (Or, at least, I prayed that it would.)

My prayers were answered and the scones turned out beautifully. In hindsight, I probably should have made the dough a little bit flatter before putting the tray of scones in the freezer to set and then into the oven to bake. My scones were on the tall side. But, no matter. The flavor of the vanilla came through and you couldn't help but ask what that flavor lingering in the background was. I am definitely going to be making these on a more regular basis, as they'd be perfect for a lazy weekend brunch or a snack alongside a steaming cup of your favorite coffee or tea. Thanks for the inspiration, Tracy!

Pomegranate Vanilla Scones - Printable Recipe
Adapted from Sugarcrafter

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

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°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).

Since the scones only called for a bit of pomegranate liqueur, I used more of it to flavor the homemade whipped cream that I made to eat with the scones. If it weren't for the calories in the heavy cream, I would have had scones and whipped cream for every single meal until I ran out. So good! (Note: I'd double the following recipe if you're going to serve all 8 scones right away. The recipe, as is, won't yield enough for 8.)

Pomegranate Whipped Cream
Printable Recipe

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

1. Pour heavy cream in a medium bowl. Whip with 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.
   

Taste As You Go Disclaimer: I was provided with product samples at no cost. I do not accept monetary compensation for writing about these products or about my experiences while using them. All opinions expressed are my own.