6 SmartPts|6SmartPts

LOW FAT POMEGRANATE SCONES

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Servings: 10 • Serving Size: 1 scone • Points +: 5 pts • Smart Points: 6 Calories: 177.5 • Fat: 4.7 g • Protein: 4.8 g • Carb: 28.9 g • Fiber: 1.7 g   

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  • 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

[irp posts=”9977″ name=”Iced Green Tea and Pomegranate Juice”] 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.  

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