Low Fat Pomegranate Scones Recipe

Low Fat Pomegranate Scones
Low Fat Pomegranate Scones

Low Fat Pomegranate Scones Recipe

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.


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.


Keywords: Low Fat Pomegranate Scones

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