If it isn’t already clear, I have a thing for scones. I love their crusty exterior and doughy, chewy interior. Though I have yet to meet a scone I didn’t enjoy, these are by far up there with my favorites.
Low Fat Pomegranate Scones
adapted from Gina’s Skinny Recipes (makes 8 scones)
- 1/2 cup unsweetened almond milk
- 1/4 cup sugar
- 2 tsp lemon zest
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter, cut into small pieces
- 1 cup pomegranate arils
- cooking spray
- 1 large egg white, lightly beaten
Preheat oven to 375°. Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flours, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter until the mixture resembles coarse meal. Gently fold in pomegranate arils. Add milk mixture, stirring just until moist (the dough will be sticky).
Place dough onto a floured surface and knead lightly with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a pizza cutter, cut dough into 8 wedges (do not cut all the way through). Brush egg white over dough. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
These will make your day better. Well, at least they did that for me.