Low Fat Pomegranate Scones
These fresh baked scones are low fat, and studded with ruby red pomegranate arils. The key to making perfect scones is to not over-knead the dough, and to make sure your butter is chilled. For
- Prep time
- --
- Cook time
- Not listed
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat oven to 375°.
- 2
Combine the first five ingredients in a medium bowl, stirring with a whisk.
- 3
Spray baking sheet with cooking spray.
- 4
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
- 5
Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
- 6
Gently fold in fresh pomegranates.
- 7
Add milk mixture, stirring just until moist. (dough will be sticky)
- 8
Place dough onto a floured surface and knead lightly four times with floured hands.
- 9
Form dough into an 8-inch circle onto baking sheet, about 3/4" thick.
- 10
Using a knife, cut dough into 10 wedges (do not cut all the way through).
- 11
Brush egg white over dough and sprinkle evenly with sugar.
- 12
Bake until golden, about 18-20 minutes, depending on your oven.
- 13
Serve warm.