Health

Spelt, Toasted Oat, and Pomegranate Scones

spelt-toasted-pomegrates-scones

Jennifer Causey: Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

Ingredients

  • 1/2 cup uncooked regular rolled oats
  • 1 cup all-purpose flour
  • 1 cup spelt flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/4-in.-thick slices
  • 1 cup pomegranate seeds (arils)
  • 1/2 cup whole milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar

Preparation


1. Line a large baking sheet with parchment. Spread oats on baking sheet and place in oven. Preheat oven to 375°F. (Do not remove baking sheet while oven preheats.) Leave baking sheet in oven until oats are lightly toasted, about 6 minutes. Transfer to a large bowl and let cool for 5 minutes. (Do not turn off oven.)

2. Add all-purpose flour, spelt flour, baking powder and salt to bowl with oats; whisk until combined. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add pomegranate seeds; toss until combined and well coated with flour mixture. Add milk, honey and vanilla, stirring until just combined. (Dough will be sticky and slightly wet.)

3. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times with floured hands. Pat dough into a 10-inch circle on lined baking sheet. Cut dough into 10 wedges, cutting into but not through dough.

4. Whisk together egg and water in a small bowl. Lightly brush egg wash over dough; discard remaining egg wash. Sprinkle dough evenly with sugar. Bake scones until golden, 25 to 28 minutes.


  • Active:
  • Total:
  • Yield: 10 scones

Nutritional Information

Calories per serving: 246
Fat per serving: 11g
Saturated fat per serving: 6g
Cholesterol per serving: 44mg
Fiber per serving: 3g
Protein per serving: 5g
Carbohydrates per serving: 32g
Sodium per serving: 278mg
Iron per serving: 2mg
Calcium per serving: 105mg

Good to Know

Store pomegranate arils covered and refrigerated for up to 3 days¸ or freeze for up to 6 months.
Deb Wise