Low fat pomegranate blueberry scones

Ingredients

• 1/2 cup milk
• 1/4 cup suga
• zest of one lemon
• 2 teaspoos vanilla extract
• 1 egg
• 1 cup whole wheat flour
• 1 cup ap flour
• 1 tablespoon baking powder
• 1/2 teaspoo salt
• 3 tablespoons cold butter, cut into small pieces
• 1 cup pomegranate(or 1/2 cup pom, 1/2 cup blueberries)
• 1 large egg white, beaten
• 2 tablespoons sugar

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Preparation

• Preheat oven to 375. Mix together the first 5 ingredients. Combine flour, baking powder, and salt in a large bowl and whisk together.
• Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in fruit. Add milk mixture until moist.
• Place dough on floured surface and knead lightly four times with floured hands.
• Form dough into 8 inch circle onto baking sheet.(about 3/4 inch thick). Using a knife cut dough into 8 wedges, but not all the way through.
  
• Brush egg white over scones and sprinkle with sugar. Bake until golden for about 18-20 minutes.

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