Spelt, Toasted Oat, and Pomegranate Scones

uttered Toasted-pomegrates-cakes


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


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

2. Add all-purpose flour, spelled flour, baking powder and salt into a bowl with oats; whisk until blended. Cut the butter into the flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add pomegranate seeds; stir until not mixed and well covered with flour mixture. Add milk, honey and vanilla, stirring, until just combined. (The dough will be sticky and slightly moist.)

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

4. whisk the egg and water in a small bowl. Lightly brush the egg wash over the dough; discard the remaining egg wash. Sprinkle dough evenly with sugar. Bake rolls until golden brown, from 25 to 28 minutes.

  • Activity: 10 minutes
  • Total: 36 minutes
  • Yield: 10 muffins

The nutritional value

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

Good to know

Shop pomegranate rind, covered and refrigerated up to 3 days or freeze for up to 6 months.

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