Low Fat Pomegranate Scones
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Ingredients
- 1/2 cup 2% milk
- 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
- 1/4 cup sugar
Instructions
- 1
Begin by preheating your oven to 375°F.
- 2
In a medium-sized bowl, mix together the first five ingredients using a whisk to ensure they are well combined.
- 3
Lightly coat a baking sheet with cooking spray to prevent sticking.
- 4
In a larger bowl, whisk together the flour, baking powder, and salt until evenly blended.
- 5
Incorporate the chilled butter into the mixture using a pastry cutter, or alternatively, two knives, until the texture resembles a coarse meal.
- 6
Carefully fold in the fresh pomegranate seeds, ensuring they are evenly distributed.
- 7
Pour in the milk mixture and stir gently until the dough is just moistened. (Expect a sticky consistency.)
- 8
Turn the dough out onto a floured surface and knead it lightly four times using floured hands.
- 9
Shape the dough into an 8-inch circle on the prepared baking sheet, aiming for a thickness of about 3/4 inch.
- 10
With a knife, score the dough into 10 wedges without cutting all the way through.
- 11
Brush the surface of the dough with egg white and evenly sprinkle with sugar for a sweet finish.
- 12
Bake in the preheated oven until golden brown, which should take around 18-20 minutes, varying slightly depending on your oven.
- 13
Enjoy your scones warm for the best experience.
Nutrition Information
Notes & Tips
- * 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