Ingredients

• 2 cups flour
• 1/4 cup butter
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 60 ml milk
• 2 eggs
• 1 cup pomegranate seeds
• 1/2 cup semisweet chocolate chunk

Instructions

1. Cut the butter (which must be cold) into small cubes.

2. Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.

3. Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.

4. Place the mixture onto a floured work service and roll out to a thickness of 1 inch.

5. Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.

6. Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.

7. Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.

8. Take out of the oven and rest them on a cooling rack.