cheers to the weekend: saturday morning scones.
by victoria comment

2/6/15

cheers to the weekend: saturday morning scones / sfgirlbybay

chicago-based photographer anna zajac is back with her series cheers to the weekend. this week she’s sharing her beautiful images and a recipe for saturday morning pomegranate scones. 20 images is a little side project anna’s starting sharing — stories about people, places and things in 20 images – no more, no less. for all 20 images visit anna’s portfolio.

cheers to the weekend: saturday morning scones / sfgirlbybay

“This is a little challenge to myself to keep shooting in my off season. This past weekend I got to photograph my co-worker and friend Stacey. I have the pleasure of sitting next to this kind and talented lady at VSA Partners for 40+ hours a week. Stacey is always cooking up something new and this past Saturday she made pomegranate scones in my kitchen.” — anna zajac

cheers to the weekend: saturday morning scones / sfgirlbybay

Pomegranate Scones

ingredients:
two cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (I like it to be very cold, even frozen)
1/2 cup of pomegranate seeds
1/2 cup of half & half (or sour cream, heavy whipping cream, evaporated milk, whatever you have on hand)
1 egg

directions:
– Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
– In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. – – – Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in pomegranates.
– In a small bowl, whisk cream and egg until smooth.
– Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
– Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

cheers to the weekend: saturday morning scones / sfgirlbybay

• all photos by anna zajac.

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