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
- 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.
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 LightAll images and text ©