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Saturday, January 22, 2011

Breakfast that Tastes like Dessert!

Honestly, I feel like I am eating something way beyond my daily calorie count when eating these delicious, Pomegranate Scones from Skinny Taste. They have just enough sweetness from the pomegranate arils to make them feel like you are eating something too decadent for it to be healthy. I will tell you that these babies were extremely messy to make but if you like to bake, then you will be fine. Flour ended up all over the place but it was a pretty easy clean up. They were worth the mess and while they baked in the oven, I loaded up the dirty dishes from making these so it really didn't seem all that bad.
I made these scones for our Sunday School class tomorrow morning. I hope they will be a hit! Of course I had to taste one tonight to make sure they would meet my approval and they did! I had mine warm, right out of the oven and plain. You can put a little bit of butter or honey on them if you would like to sweeten them up but I enjoyed my piece just fine without adding extra calories. I hope you will enjoy making and eating these!

By the way if you are wondering, a scone is a lightly sweetened English biscuit served during tea time. :)

Pomegranate Scones
Servings: 10 (I made a double batch for our SS class)
WW PointsPlus: 5/ 1 serving
Calories: 150/1 serving
(Skinny Taste has it as 177 but I used Truvia instead of sugar)

1/2 cup of 2% organic milk
1/4 cup of Truvia (not sugar or Splenda)
*Splenda actually stores fat in your body and it is man-made! Yikes! Truvia is a natural sweetener. FYI.
2 tsp lemon zest
2 tbsp vanilla extract
1 large egg
2 cups of ultragrain flour (found it on the bottom shelf at Publix)*If you cannot find this flour, use a 50/50 mix of white and whole wheat flour.
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter cut into small pieces (must be cold)
1 cup of pomegranate arils
cooking spray
1 large egg white, beaten
2 tbsp Truvia

Open the pomegranate to get the seeds out. The easiest way to do this is cut a small portion off of the top. Then score the sides slightly with the knife. About 5-6scores around the pomegranate skin is fine. Then peel open the skin using your fingers to get the arils out. Be very careful of the juice, it will stain. I recommend wearing an apron or an old tshirt. It takes a while to get all of the seeds out but it is WELL worth it! They are SOOO yummy!

Preheat oven to 375 degrees. Combine first 5 ingredients in a bowl, stirring with a whisk. Spray pie plate or cookie sheet with cooking spray. I used a pie plate because it was easier to get the round shape.

Combine flour, salt, and baking powder in a large bowl. Stir with a whisk. Add in chilled, small butter pieces. At this point, I started using my hands and getting them dirty. It made it easier to make sure everything was blended well together and the butter was blended well with the flour. You want the mixture to resemble coarse meal. Gently fold in the pomegranate arils. Add milk mixture from other bowl. Stirring until moist, will start to resemble a sticky dough.

Place dough on a floured surface and kneed lightly four times with floured hands. Form dough into a large circle and place in pie plate.

Using a knife, cut dough into 10 wedges without going all the way through. Brush egg white over dough and sprinkle with Truvia.

Bake until golden for about 20-30 minutes. Serve warm. Enjoy!!

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