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 those of you not familiar with scones, scones are lightly sweetened English biscuits served at tea time. I love serving them with light butter and honey, some people prefer jam (pomegranate jelly would be great!). Leftovers can be stored in air-tight containers for up to two days.

Since returning from my trip to Fresno where I was invited to POM’s Harvest Tour, I’ve been playing around with ways I want to use pomegranates in recipes. Aside from my favorite way to enjoy a pomegranate, which is simply eating the arils straight from the fruit, I’ve also enjoyed them in salads, and martinis. I have a lot more pomegranate recipes in my head I will be sharing with you in the future. I hope you enjoy the scones as much as I did. Baby Madison enjoyed them too!

Low Fat Pomegranate Scones
Gina’s Weight Watcher Recipes
Servings: 10 • Serving Size: 1 scone • Points +: 5 pts • Smart Points: 6
Calories: 177.5 • Fat: 4.7 g • Protein: 4.8 g • Carb: 28.9 g • Fiber: 1.7 g  
Basic Scone recipe modified from Cooking Light

  • 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

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.

* 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.