Low Fat Pomegranate Blueberry Scones

I had about a half cup of pomegranate seeds left that the boys somehow didn't devour...and I remembered this recipe. I added in some blueberries to even it to a cup of fruit. I wasn't sure how the recipe was going to work as it uses very little butter, but it worked out surprisingly well!

Low Fat Pomegranate Blueberry Scones-shared from Gina's Skinny Recipes
1/2 cup milk
1/4 cup suga
zest of one lemon
2 tsp vanilla extract
1 egg
1 cup whole wheat flour
1 cup ap flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp cold butter, cut into small pieces
1 cup pomegranate(or 1/2 cup pom, 1/2 cup blueberries)
1 large egg white, beaten
2 tbsp sugar

Preheat oven to 375. Mix together the first 5 ingredients. Combine flour, baking powder, and salt in a large bowl and whisk together. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in fruit.  Add milk mixture until moist.(Dough will be sticky)

Place dough on floured surface and knead lightly four times with floured hands.(I used a bit of extra flour as it kept sticking to me and the mat). Form dough into 8 inch circle onto baking sheet.(about 3/4 inch thick). Using a knife cut dough into 8 wedges, but not all the way through. Brush egg white over scones and sprinkle with sugar. Bake until golden for about 18-20 mins.

**These came out wonderful! The lemon was a great flavor and they were very good for only using a little butter. I had never cooked with pomegranate before but they worked out well. Definitely a great recipe for brunch or Christmas breakfast! I can't wait to try new flavors!