Tea Time Revamped
February 8, 2011, 6:14 pm
Filed under: Appetizers, Breads, Breakfast, Dessert, Drinks, Food and Recipes | Tags: , , ,

I have a friend that has recently blogged a whole month about tea and tea related themes. It’s been such a pleasure reading all those posts! I’d highly suggest you checking them out if you are looking for a fun read.

One of my favorite tea time treats is a scone. I’ve blogged about them before. Being on weight watchers, however, I’ve had to find a new, lighter base recipe.

After a recent trip to SAMs, I saw a container of pomegranate seeds, and remembered a recipe I had read some time ago on a blog called Gina’s Skinny Taste. Infamous for her easy, low fat recipes, I thought I would give them a shot. The result: a delicious, light, texturally pleasing scone. At only 5 WW points plus, I’d suggest having a stash on hand for those tea time cravings!

Pomegranate Scones
Recipe Courtesy of, and slightly adapted from, Gina’s Skinny Taste

1/2 cup fat free half and half, plus a splash more reserved for topping
1/4 cup vanilla sugar (see recipe below)
2 tsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter, cut into bits
1 cup pomegranate seeds
cooking spray

1. Preheat your oven to 375.

2. Combine AP flour, baking powder, and salt in a large bowl. Whisk to combine, set aside. In a second bowl, whisk together half and half, sugar, zest, vanilla, and egg until thoroughly combined, set aside.

3. Take your butter, and either using a pastry blender or 2 knives, cut butter into the flour mixture until the butter is the size of small peas. Sprinkle in pomegranate seeds into the dry mixture and toss around. Make a well in the flour mixture, pour in the wet mixture, and stir until just combined. Be careful as to not burst the pomegranate seeds. The batter may look slightly shaggy and crumbly, that’s okay.

4. Turn dough onto a floured surface and knead until just combined. No more than 12 times (I swear by this; it makes the most tender scones). The dough will be very damp and sticky. Just flour your hands and board well.

5. Shape the dough into approximately an 8 inch circle. Cut into 10 triangles. Place your triangles on a parchment lined baking sheet and brush the tops with the reserved fat free half and half. Bake 18-20 minutes, until golden brown. Serve alongside your favorite tea or coffee.

Vanilla Sugar

Sugar, amount as desired
Vanilla Bean, amount as desired

In a large bowl, combine desired amount of sugar (2-3 cups) and a split vanilla bean. Place the lid on, shake to combine, and allow to sit in the pantry. The sugar will absorb the light vanilla flavor. Anytime you empty out a vanilla pod for a dessert, dry the pod, and throw into the sugar. When the sugar level gets low, simply add more! It’s simple. Uses? Sprinkled on strawberries, substitution for normal sugar in desserts, as a topping for creme brulee. The possibilites are endless!


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