January 20, 2012 § 4 Comments
When it comes to breakfast, I am a total creature of comfort. I either want a big bowl of greek yogurt with homemade granola and dried fruit, or a hot bowl of steel cut oats with blueberries. But every once and a while, I like to branch out a little bit. Mostly recently, this came in the form of a scone craving. There’s something about a pastry in the morning that makes a weekday feel extra special, and for my pastry- I wanted scones.
This craving was different though. I wanted a scone that was hearty enough for a weekday breakfast. One that wasn’t just white flour and butter , and would leave me hungry an hour later. I set out to create a healthier version of traditional scones, but was a bit weary what less butter and no heavy cream would do to the quality. I half expected to pull baked goods that more so resembled gritty tires than light and airy scones out of the oven, after dumping things like whole wheat flour and flax seed into the dough.
But low and behold, they were lovely! Light, airy, and incredibly moist with just a slight crumble- all things needed for a solid scone. I wish I could say the pomegranate seeds involved a little more creative thought, but I simply had one in the fridge that needed to be eaten and threw them in. Turns out, pomegranate seeds and scones are a match made in heaven! They provide the perfect tart bite against the buttery scone. Well, this one is only slightly buttery, but nonetheless, delicious! Enjoy!
Pomegranate Breakfast Scones
Makes 8 scones
- 1 cup spelt flour (you can sub all purpose)
- 3/4 cup whole wheat flour
- 1/4 cup ground flax seed (can sub with an additional 1/4 cup whole wheat flour)
- 1/4 cup turbinado or raw sugar, plus 1 T for sprinkling
- 1 T baking powder
- 1/4 tsp salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup low fat milk
- 1 egg
- 3/4 cup pomegranate arils
Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
In the bowl of a stand mixer, whisk together the flour, flax seed, sugar, baking powder, and salt. In a separate bowl whisk together the milk and egg. Placed the cubed butter into the stand mixer and mix on low until the butter is the size of small peas. Then pour in the milk and egg mixture, and mix just until the dough comes together. Add in the pomegranate arils and mix until just combined. If your dough feels really sticky add a bit more flour and mix until just combined- do not over mix!
Pour the dough onto a floured surface. Knead a few times and form into a round shaped disc. If you need more flour to do this, feel free to sprinkle it on the dough. Once in disc shape, cut the dough in half lengthwise, and then into 8 wedges. Place wedges on a baking sheet, sprinkle with remaining sugar, and bake for 15-20 minutes until golden brown. Cool for 5 minutes and serve warm with jam or fruit preserves.