Heat oven to 400°F. Line a baking sheet with parchment.
In a mixing bowl, combine the flour, baking powder, baking soda, salt and zest. Add the butter and cut in using a pastry blender or fork, until butter is blended, and pieces are smaller than peas.
Whisk together one egg, maple syrup and yogurt. Add the egg mixture and POM Arils and stir mixture just until combined.
Place dough onto a floured surface and with floured hands, pat into a 13-by-3 inch rectangle. Cut into 12 triangles and place them on a prepared baking sheet.
In a separate bowl, whisk remaining egg with 1 tablespoon water. Brush scones with the egg wash.
Bake scones until golden, 12 to 13 minutes. Remove from oven and let cool.
For the Pink Icing: Mix together the confectioners' sugar and POM Juice until smooth, glaze will be thick. Drizzle over scones. Sprinkle with POM Arils and serve.
