Friday, January 7, 2011

Pomegranate Scones

Pomegranate Scones

1/2 cup 2% milk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp chilled butter, cut into pieces
1 cup pomegranate arils
cooking spray
1/4 cup heavy whipping cream
2 Tbsp sugar

1. Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
2. Combine flours, 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)
3. 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 cream over dough and sprinkle evenly with sugar. Bake until golden, about 20 minutes. Serve warm.

Serves 10

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