Low fat pomegranate blueberry scones

Name: Low fat pomegranate blueberry scones
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 6 servings
Cuisine: en
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

Other

6 servings

15 min

19 min

Very Easy

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Ingredients

Number of serving: 6

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

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.