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
Serving: 1scone, Calories: 177.5kcal, Carbohydrates: 28.9g, Protein: 4.8g, Fat: 4.7g, Fiber: 1.7gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:5
Health & Nutrition
