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

Deb Wise

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

Recipe Summary

active:
10 mins
total:
36 mins
Yield:
10 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.)

  • 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.

  • 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.

Nutrition Facts

246 calories; fat 11g; saturated fat 6g; cholesterol 44mg; fiber 3g; protein 5g; carbohydrates 32g; sodium 278mg; iron 2mg; calcium 105mg.