Scones–and pictures of scones–tend to evoke a happy, airy, lighthearted feeling in your day. Delicate with a touch of decadence, scones and afternoon tea are for days of sunshine and butterflies and a spring breeze and smiles.

But let’s get honest here for a minute, blog honest. Life isn’t always joyful. Days aren’t always full of sun. Lace tablecloths, embroidered napkins, and sweet cream won’t always cut it. Sometimes life is dark.

: Chocolate Covered Pomegranate Scones

So let’s bring on the dark chocolate and the deep pomegranate for those days. Because there is a scone for every occasion and every mood. And scones help. They always help. Chocolate covered pomegranate scones most of all.

If I wasn’t an avid disliker of all things vampire (I’m looking at you Twilight), I’d make a crack about these being vampire scones, with their deep black chocolate morsels covering blood red pomegranate jelly. The photos certainly fit that style! But like I said…anti vampire…so…

Chocolate Covered Pomegranate Scones

Making these scones is a cinch. Basically just add chocolate covered pomegranates to my simple cream scones; eventually I’ll make a recipe with fresh pomegranate arils and various add-ins probably revolving around chocolate, but when you aren’t having the best day, you want quick and easy. Take the shortcut. I did. I don’t judge. The chocolate covered pomegranates are bigger than you’d think, so you may want to chop them up a bit before mixing them in. I chose not to and ended up with some bites of plain scone and some bites of chocolate/pomegranate chewy goodness. Either option is going to be delicious.

So when your day is a little darker than you want it to be, do something to take care of yourself and pop a tray of these in the oven.

chocolate covered pomegranate scones

Chocolate Covered Pomegranate Scones

ingredients

200 g self raising flour
1/4 tsp salt
50 g ultrafine baking sugar
150-200 mL heavy whipping cream (always start with the lower amount)
1/2 cup chocolate covered pomegranate seeds, chopped or whole depending on preference

Preheat oven to 220°C (450°F). Place rack as high as possible in oven. Line a baking tray with parchment paper and set aside.

Sift flour and salt together in a medium sized mixing bowl. Add the sugar and chocolate covered pomegranate seeds, mixing until well distributed.

Add 150 mL cream then work in by hand by rubbing in the cream trying to incorporate as much air as possible until fully mixed. DO NOT OVERMIX. If the mix is too dry, now add the extra cream until the dough is wet enough to hold together.

Place dough on a heavily floured surface and knead a couple of times until relatively smooth. Pat down to desired height (we did 1 cm as usual). Cut out 5 cm circles with a crimped scone cutter and place on the baking tray. HINT: dip the cutter in flour before cutting out each scone. Knead the extras back together and repeat until most of the dough is used up.

Bake for 8-10 minutes (we did 8) until they have risen and are slightly browned around the edges and on top.

Once Upon an Afternoon Tea

The Art of Afternoon Tea from Los Angeles and Beyond

Recipe: Chocolate Covered Pomegranate Scones

chocolate covered pomegranate scones

ingredients

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