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Mini Scones and Pomegranate Curd

pomegranate + scones

One reason why I write this blog in englisch (it is still a foreign language for me, so I am sorry my english isn’t perfect) is that I want to practice it (another reason is to reach more people with my blog of course). By the way: that’s why I also try to tell you a little story at the beginning of every post (furthermore I think it’s much nicer an more personal than only posting a recipe with some pictures). Well, if you live in Germany there are not many occassions to practice englisch, except you do a lot of travelling around the world. And in contrast to people from Scandinavian countries or Netherlands, many Germans (especially the older generation) speak poor english.


I think one reason why Scandinvians or Dutch speak so much better english than Germans is that they watch US-movies in the original language, which I, for example, only do from time to time. But I can remember I always watched a kids learning show when I was a child, called “It’s playtime”. Kinda very British. Hehe, and now I have a wonderful bridge to today’s post. For what can be more british than Scones and Curd?


Mini Scones and Pomegranate Curd
8 mini scones and a small jar pomegranate curd
Mini Scones:
  • 145 g all purpose flour
  • 30 g caster sugar
  • 25 g cold butter (cubed)
  • 60 ml (+ extra) cold milk
  • 5 g baking powder
  • ¼ tsp. salt
Pomegranate Curd:
  • 120 g pomegranate seeds
  • 40 g egg white
  • 30 g egg yolk
  • 35 g caster sugar
  • 30 g butter
For the pomegrante curd:
  1. Blend pomegrante seeds and strain through a sieve (you need 90 ml pomegrante juice).
  2. Melt butter over low heat in a small pot.
  3. Stir in sugar.
  4. Lightly whisk egg yolk and egg white and stir in.
  5. Stir in the pomgranate juice.
  6. Cook over veeeeery low heat and keep on stiring until the mixture is thick and creamy.
  7. Transfer the pomegrante to a sterilised jar and seal.
For the Mini Scones:
  1. Preheat oven to 200° C (top and bottom heat).
  2. Line a baking sheet with baking paper.
  3. Whisk flour with baking powder, salt and sugar.
  4. Add cold butter and with a mixer or food processor mix all together until you have a crumbly mixture.
  5. Add milk to the mixture and work it together gently until just combined.
  6. Flour your working surface lightly.
  7. Transfer the mixture to your working surface and press the dough together gently.
  8. Flatten the dough with your hands gently to about 1,5-2 cm thickness.
  9. Cut out circles with a 4 cm round cutter. Bring scraps together und use up the dough.
  10. Brush the top of the scones lightly with milk.
  11. Bake for about 12-15 minutes.
  12. Serve with clotted cream and the pomegranate curd.

pomegranate curd

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