Low Fat Pomegranate Scones

Name: Low Fat Pomegranate Scones
Yield: 10 servings
Ingredients: 1/2 cup 2% milk; 1/4 cup sugar; 2 tsp lemon zest; 2 tsp vanilla extract; 1 large egg; 2 cups ultragrain flour*; 1 tbsp baking powder; 1/2 tsp salt; 3 tbsp chilled butter; 1 cup pomegranate arils from a POM Wonderful Pomegranate; cooking spray; 1 large egg white; 2 tbsp sugar

User Reviews

5.0

3 reviews

Excellent

Servings
10 servings
Calories
1775 kcal
Course
Breakfast, Brunch
Cuisine
American

Low Fat Pomegranate Scones

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1/2 cup 2% milk
1/4 cup sugar
2 tsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups ultragrain flour*
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
1 cup pomegranate arils from a POM Wonderful Pomegranate
cooking spray
1 large egg white (lightly beaten)
2 tbsp sugar

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Instructions

Preheat oven to 375°.
Combine the first five ingredients in a medium bowl, stirring with a whisk.
Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
Gently fold in fresh pomegranates.
Add milk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands.
Form dough into an 8-inch circle onto baking sheet, about 3/4" thick.
Using a knife, cut dough into 10 wedges (do not cut all the way through).
Brush egg white over dough and sprinkle evenly with sugar.
Bake until golden, about 18-20 minutes, depending on your oven.
Serve warm.

Notes

* I've been baking with Ultragrain flour lately and loving it. It tastes and looks like white flour, with increased fiber, vitamins and minerals. If you can't find this, a 50/50 blend of white and whole wheat flour would work.
Basic Scone recipe modified from Cooking Light