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.
Recipe by My blue teacup at