Low Fat Pomegranate Scones

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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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5 from 1 vote
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Low Fat Pomegranate Scones

177.5 Cals 4.8 Protein 28.9 Carbs 4.7 Fats
Yield: 10 servings
COURSE: Breakfast, Brunch
CUISINE: American

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

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

Nutrition

Serving: 1scone, Calories: 177.5kcal, Carbohydrates: 28.9g, Protein: 4.8g, Fat: 4.7g, Fiber: 1.7g
WW Points Plus: 5
Keywords: Vegetarian Meals

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59 comments

  1. The flavor and texture of the scones were perfect! The pomegranate added a nice little pop against the light fluffiness of the dough. My husband ate three right out of the oven!

  2. By accident I put 1tsp baking soda instead of baking powder.. I still added the baking powder and they did great! I also substitued milk to almond milk, Delicious! 

  3. Love it when something is both beautiful and tastes delicious. What a rare combo!

  4. Liquid or dried milk ??

  5. Just made these! They are delicious!

  6. i cant find the ultragrain flour but i did find white whole wheat flour. so i was wondering if white whole wheat flour work or is it better to do the white/whole wheat mixture?

  7. Can you freeze these or will reheating ruin them?

    • YIKES…………are these YUMMY!!!!!! Totally awesome! Love the little bursts of flavor from the pomegranate. I made 2 since I had a large pomegranate. I added some shredded coconut and used coconut milk since I didn't have regular, it still came out perfect. This recipe is gonna to be a repeat,repeat & repeat for sure.

  8. These were incredibly delicious! Trader Joe's sells the pomegranate arils, so I didn't have to take the time to cut open the pomegranate & scoop them out, making this a really quick & easy recipe. Definitely best eaten fresh from the oven when they're still warm!

  9. yum, blueberry scones are probably my favorite!

  10. Made these with blueberries…OMG!!! Incredible! You rock at this whole recipe thing lady!

  11. Grace Lee, I have a lemon cranberry scone recipe similar to yours. I love these best fresh out of the oven!!

  12. I actually ended up using the lime zest and they taste great!! Love love love the short-bread texture and how it's not too sweet.

    On the top, after coating with egg whites, I sprinkled sugar in the raw because I don't ever have regular sugar in the house and I think it added a lot to the look and the taste! Also used 1/4 cup of regular brown sugar and that worked just fine.

    I can't wait to enjoy it with my coffee in the morning!

  13. I only have limes and oranges at the moment but am DYING to try making these scones! Which do you think would be a better substitute?

  14. Thank you! 🙂

  15. Yummy. Your daughter is adorable.

  16. Tell me which you like best!

  17. I've been using your strawberry scone recipe and adore it, but I think I'll give this one a try. I might have to use blueberries or strawberries since I have them on hand. Sounds wonderful! You come up with the most amazing stuff!