Best 3 Whole Wheat Pomegranate Scones Recipes
Indulge in the delightful symphony of flavors with our tantalizing whole wheat pomegranate scones. These delectable scones are a perfect blend of wholesome ingredients, vibrant colors, and enticing aromas. Each bite offers a delightful contrast of textures, from the tender crumb to the crisp edges, complemented by a burst of sweet and tangy pomegranate seeds. Whether you prefer them plain or adorned with a luscious glaze, these scones are sure to captivate your taste buds and leave you craving more. Along with the whole wheat pomegranate scones, this article also offers a collection of equally enticing recipes, including luscious lemon blueberry scones, decadent chocolate chip banana scones, and irresistible pumpkin scones with maple glaze. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion.
Let's cook with our recipes!
WHOLE-WHEAT SCONES
Provided by Brian Yarvin
Categories Bread Breakfast Brunch Bake Dried Fruit Raisin Shower Whole Wheat Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
- 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
- 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
- 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.
WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES
This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.
Provided by maggiejh
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
- Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
- Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g
WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right flour: Whole wheat flour is the main ingredient in these scones, so it's important to choose a high-quality flour that is freshly milled. This will ensure that your scones have a light and fluffy texture.
- Use cold butter: Cold butter is essential for creating flaky scones. When the butter is cold, it will melt slowly in the oven, creating steam that will help the scones to rise. If you use room temperature butter, the scones will be more dense and less flaky.
- Work the dough quickly: Overworking the dough will develop the gluten in the flour, which will make the scones tough. To avoid this, work the dough just until it comes together. If the dough is too sticky, you can add a little more flour, but be careful not to overwork it.
- Chill the dough before baking: Chilling the dough before baking will help to prevent the scones from spreading too much in the oven. This will also help to develop the flavor of the scones.
- Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean. If the scones are not baked long enough, they will be doughy in the center.
Conclusion:
These whole wheat pomegranate scones are a delicious and healthy way to start your day. They are made with fresh pomegranate seeds, which add a tart and juicy flavor. The scones are also lightly sweetened with honey, and they have a hint of cinnamon and nutmeg. These scones are perfect for breakfast or brunch, and they can also be served as a snack or dessert.
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