Whole Wheat Pomegranate Scones

Whole Wheat Pomegranate Scones

Make those ruby-red pomegranate seeds sparkle in these in these lightly sweetened whole wheat scones. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 400ºF.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a medium-sized bowl whisk together:
    • 2 cup whole wheat flour
    • 1/4 cup brown sugar, light
    • 1 TBS baking powder
    • 1/4 tsp kosher salt
  4. Using your fingers squeeze in and mix:
    • 1/2 cup butter, unsalted , cold & cut into small pieces
  5. Continue squeezing butter into flour mixture until it resembles coarse crumbs.
  6. In a separate bowl, whisk together:
    • 1/4 cup yogurt, plain Greek
    • 1/4 cup milk, low-fat
    • 1 egg, large
  7. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
  8. Turn one-third of the dough onto a lightly floured work surface and shape into a circle or rectangle, about 1/3-inch thick.
  9. Press into the dough:
    • 1/4 cup pomegranate arils
  10. Press over the pomegranate with another one-third of the dough from the mixing bowl.
  11. Press into the dough with:
    • 1/4 cup pomegranate arils
  12. Gently press the remainder of the dough over the pomegranate.
  13. Press over the top layer of the dough with:
    • 1/4 cup pomegranate arils
  14. Cut dough into 8-10 even pieces.
  15. Sprinkle over the scones:
    • 3/4 tsp turbinado sugar
  16. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
  17. Allow scones to cool on the baking sheet for five minutes.
  18. Serve warm or place on a cooling rack to completely cool.

Whole Wheat Pomegranate Scones Detail

Prep Time: 10 min
Cook Time: 12-15 min
Inactive Time: 10 min cooling time
Difficulty: Easy
Servings: 8
Serving Size: 1 scone