Low Fat Pomegranate Scones

These freshly baked scones are light, low in fat, and studded with jewel-like pomegranate arils for a bright, tart burst in every bite. The keys to success are keeping the butter very cold and handling the dough as little as possible—overworking will make the scones tough rather than tender and flaky. Scones are a lightly sweetened quick bread traditionally served at tea time; I like them simply with a smear of butter and a drizzle of honey, though jam or a mild fruit spread also works well. Pomegranate jelly or a citrus marmalade are particularly lovely companions.

I developed this version after experimenting with ways to highlight pomegranate in baked goods. The arils add color, texture, and a pleasant acidity that balances the gentle sweetness of the dough. If you prefer a sweeter scone, increase the sugar slightly or sprinkle a bit more on top before baking. These scones are best served warm from the oven but keep well for a day or two when stored in an airtight container.

Below you’ll find the full ingredient list and clear, step-by-step instructions, along with notes and a few practical tips to help you succeed. Read through the recipe before you begin so that the butter stays chilled and the arils are ready to fold in at the last minute.

Yield: 10 scones

Serving Size: 1 scone

Calories: 177.5 kcal

Protein: 4.8 g • Carbs: 28.9 g • Fat: 4.7 g • Fiber: 1.7 g

Ingredients

1/2 cup 2% milk
1/4 cup sugar
2 tsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups ultragrain flour* (or 1 cup all-purpose + 1 cup whole wheat as an alternative)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter, cut into small pieces
1 cup pomegranate arils (fresh)
cooking spray (or a little extra flour for the baking sheet)
1 large egg white, lightly beaten, for brushing
2 tbsp sugar for sprinkling

Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the milk, 1/4 cup sugar, lemon zest, vanilla, and the whole egg until combined. Set aside.
Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Using a pastry blender, two knives, or your fingertips, cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
Gently fold in the pomegranate arils, taking care not to crush them and to avoid overmixing the dough.
Add the milk-and-egg mixture and stir just until the dough is moistened. The dough will be sticky—that’s normal. Do not overwork.
Turn the dough out onto a lightly floured surface. With floured hands, knead the dough very lightly only four times to bring it together.
Pat the dough into an 8-inch circle about 3/4 inch thick on the prepared baking sheet.
Using a sharp knife, score the dough into 10 wedges without cutting all the way through.
Brush the top gently with the beaten egg white and sprinkle the 2 tablespoons of sugar evenly over the top.
Bake until the scones are golden and set, about 18–20 minutes depending on your oven. A toothpick inserted near the center should come out clean of raw dough.
Remove from the oven and let cool slightly on the baking sheet for a few minutes before separating the wedges. Serve warm.

Tips for Success

Keep the butter very cold. Cold butter creates steam pockets during baking, which helps a tender, flaky texture.
Avoid over-kneading. Kneading only a few times prevents tough scones.
If the dough becomes too sticky to handle, chill it briefly for 10–15 minutes before shaping.
Use fresh pomegranate arils for the best texture and flavor; fold them in gently so they remain intact.
For a slightly sweeter crust, brush the scones with milk mixed with a little honey instead of egg white, then sprinkle sugar.

Notes

*Ultragrain flour is a high-fiber flour blend with a light appearance similar to white flour. If you don’t have it on hand, a 50/50 mix of all-purpose and whole wheat flour works well. The recipe was adapted from a basic scone formula to highlight fresh pomegranate arils.

Storage

Store leftover scones in an airtight container at room temperature for up to two days. To refresh, warm briefly in a low oven or microwave for 10–15 seconds. For longer storage, freeze individual scones wrapped tightly; reheat from frozen in a 325°F (160°C) oven until thawed and warmed through.

Serving Suggestions

Serve warm with softened butter and honey, a dollop of yogurt, or a mild jam. Pomegranate arils pair especially well with citrus flavors and mild, creamy spreads.