2 cups ultragrain flour, or do a 50/50 blend of white and whole wheat flour
1 T baking powder
1/2 tsp salt
3 T chilled butter (must be cold) cut into small pieces
1 cup pomegranate arils
1 large egg white, lightly beaten
2 T 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 inch 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. 177.5
calories each.
Originally Submitted
11/27/2011
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