Ingredients

• Dough:
• 2 c. all-purpose flour
• 1/3 c. granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. vanilla
• 1/2 c. cold, unsalted butter, cut into cubes
• 1/2 c. pomegranate seeds
• 1/2 c. cranberries
• 2 tsp. orange zest
• 1/2 c. milk (half & half would be good here too)
• 1 egg
• Glaze:
• Juice from 1 orange (about 2 T.)
• 1 1/4 c. powdered sugar
• 1/2 tsp. orange zest

Instructions

1. Preheat oven to 400. Combine dry ingredients in large bowl, mix well. Zest your orange and juice it. Set the juice aside and add the zest to the flour mixture. Add cubed butter and cut in with a pastry blender until butter resembles coarse pea-shapes.
2. In a separate small bowl mix milk, vanilla, and egg, set aside. Add pomegranates and cranberries to dry mixture, then add milk mixture all at once to dry mixture. Stir till mostly combined, then use your hands (dusted with flour) to mix until a ball of dough forms. Add a tablespoon or two more of flour as needed, so dough is not sticky and holds together without sticking to sides or your hands.
3. Place dough ball out on lightly floured surface and gently flatten out. Once flatted out to about 1- 1 1/2 inches in thickness, place on greased cookie sheet. You may choose to cut the dough into wedges or you can leave in round loaf form.
4. Sprinkle a generous amount of granulated sugar on top of the dough. Bake for 15-20 minutes until lightly browned on top (edges will be slightly more brown) and knife inserted comes out clean.
5. For Glaze:
6. In a small bowl, combine orange juice, zest, and powdered sugar with a fork or spoon, until completely smooth. Spoon generous amounts over warm-out-of-the-oven scones.