Yogurt Whole Wheat Scones with Pomegranate
Tender and moist, these yogurt whole wheat scones are busting with ruby red pomegranate are wholesome and healthier twist on a classic breakfast treat.
Servings 8 scones
Calories 250kcal
Ingredients
- 1 ¾ cup whole wheat flour
- ¼ cup wheat bran
- ¼ cup light brown sugar
- 1 TBS baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter cold and cut into small pieces
- ¼ cup plain Greek yogurt
- ¼ cup milk
- 1 large egg
- ¾ cup pomegranate arils
- ¾ teaspoon turbinado sugar
Instructions
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl whisk together flour, wheat bran, brown sugar, baking powder and salt.
- Using your fingers squeeze in and mix in butter until it resembles coarse crumbs.
- In a separate bowl, whisk together yogurt, milk and egg.
- 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.
- Turn one-third of the dough onto a lightly floured work surface and shape into a circle or rectangle, about ⅓-inch thick.
- Press ¼ cup pomegranate into the dough.
- Press over the pomegranate with another one-third of the dough from the mixing bowl.
- Press into the dough with another ¼ cup pomegranate.
- Gently press the remainder of the dough over the pomegranate.
- Press the last ¼ cup pomegranate into the top layer of the dough.
- Cut dough into 8-10 even pieces.
- Sprinkle turbinado sugar over the scones and place onto the prepared baking sheet and bake until golden, about 12-15 minutes.
- Allow scones to cool on the baking sheet for five minutes then transfer to a cooling rack to completely cool. Serve warm or room temperature.
Nutrition
Serving: 1scone | Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 275mg | Fiber: 4g | Sugar: 9g
