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!

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Low Fat Pomegranate Scones

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 (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

Directions:

  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.

* 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.

Nutrition Information

Yield: 10 servings , Serving Size: 1 scone

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 5
  • Calories: 177.5 calories
  • Total Fat: 4.7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 28.9g
  • Fiber: 1.7g
  • Sugar: g
  • Protein: 4.8g

Basic Scone recipe modified from Cooking Light

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