Whole Wheat Pomegranate Scones

Mix up your morning routine and some ruby red whole wheat pomegranate scones to your breakfast meal.

To my readers in the United States, Happy Thanksgiving! Today is a day of reflection for most. A time to appreciate all that we have, to help those in need and to remember how our country first began. Every day, I recognize how truly blessed I am for my husband and children, and the laughter, joy and love they bring to my life. I didn’t realize how empty my life was, until they all entered in.

I am also thankful for the wonderful foodie friends I have met through blogging. One of them is Stephanie from Life Tastes Like Food. She is hosting The Holiday Project on her blog, and invited me and other bloggers, and non-bloggers alike, to share stories about the holidays or food or both.

Today, she is featuring me and my recipe for Whole Wheat Pomegranate Scones. Check out her blog, her gorgeous pictures and her delicious recipes. Her Crab and Cream Cheese Stuffed Jalapeno Poppers are my personal favorite and taste super amazing!

Stop by her blog, check out my post and say hi, won’t ya?

For a Thanksgiving tribute, I asked each kid two questions this morning:

What does Thanksgiving mean to you?

What are you thankful for?

These are their answers:

The Professor: “Thanksgiving means taking off from school and being thankful for what you have. I am thankful to be able to go on great vacations! And did I mention the food?”

Middle-Child: “Thanksgiving means being thankful for what you got. I am thankful for my playstation!”

The Princess: “Thanksgiving means being with your family.” When I asked her what she was thankful for, she flashed that smile that makes me melt and jumped in my arms and gave me her bestest hug.

Priceless.

Happy Thanksgiving everyone!

Whole Wheat Pomegranate Scones

Author:

Laura Bashar

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

Ingredients:

• 2 cup whole wheat flour
• 1/4 cup brown sugar, light
• 1 TBS baking powder
• 1/4 tsp kosher salt
• 1/2 cup butter, unsalted, cold & cut into small pieces
• 1/4 cup yogurt, plain Greek
• 1/4 cup milk, low-fat
• 1 egg, large
• 3/4 cup pomegranate arils
• 3/4 tsp turbinado sugar

Directions:

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.

Prep Time: 10 mins

Yield: 8 servings

Cook Time: 15 mins

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