Low fat pomegranate blueberry scones

6 servings
15 min
19 min
Very Easy


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


  • 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.


Low Fat Pomegranate Blueberry Scones, photo 1
Low Fat Pomegranate Blueberry Scones, photo 2


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