Nov 242011
Today’s Holiday Project Blogger Guest Post:
Laura from Family Spice 

[I want to eat everything that Laura has on her site. Her photography is just lovely. This blogger and mama knows how to impress! As if today isn’t already filled to the brim with food, Laura’s recipe can’t be ignored. Yum! Happy Thanksgiving!]


My name is Laura and I am from Family Spice. I like to feature healthy, family-friendly meals, some of which reflect my Persian background. Okay, some of them aren’t totally healthy, but I do try! I am super excited to be participating in Stephanie’s Grand Holiday Project! I have never really participated in guest blog posts, and I’m really honored that Stephanie asked me. I love her blog, her recipes and her lip-smacking photographs. I hope I do her blog justice with my special addition and recipe.

The holidays truly are a magical time in our house. I do my best for kids to feel the holidays, and not just experience them. This goes back to their diaper days when they would grab ornaments from the bottom of the tree or cry on Santa’s lap. Pumpkins can be found all over the house during the fall, red hearts are typically in abundance in February, while sabzi and the haft-sin is out for Norouz.

Now that the kids are older, they expect this from their parents. This past October was rather hectic for us and the hubby and I didn’t put up any Halloween decorations until October 30th. And, this was only because Middle-Child gave us so much grief for not putting them out sooner. Talk about guilt trip!

My kids just get giddy this time of the year. The holidays do that to all of us. There’s usually an influx of family visiting. Twinkling lights. Christmas trees and Hannukah candles. From Halloween through Thanksgiving and Christmas, and ending with New Year’s: it’s all about the parties, our families and of course, the food.

And boy is there food.

You can will find a vast supply of recipes for the holiday dinner and for those yummy sweets, but I’m here to tell you: Don’t forget the most important meal! Breakfast!

This is the time of the year, we are blessed with pomegranates. My family’s love and infatuation with this fruit has been well-documented on my blog. If my kids see pomegranate seeds on the counter, they will devour it straight up. If I want to cook or bake with them, I have to do it while they are off at school or out of the house.

And that’s how I developed these Whole-Wheat Pomegranate Scones.

Yes, you can bake with pomegranate arils, and yes, the entire seed is edible, including “the white part.”

They are full of fiber, antioxidants and vitamins. And baked into these crumbly, lightly sweetened whole-wheat scones, they are awesome.

You see, I am a scone addict, too.

Have a Happy and Joyful Holiday!



  •  1 TBS baking powder
  •  1/4 cup brown sugar, light
  •  1/2 cup butter, unsalted, cold & cut into small pieces
  •  2 cup whole wheat flour
  •  3/4 tsp turbinado sugar
  •  1 egg, large
  •  3/4 cup pomegranate arils
  •  1/4 tsp kosher salt
  •  1/4 cup milk, low-fat
  •  1/4 cup yogurt, plain Greek
  •  Preheat oven to 400ºF.

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium-sized bowl whisk together:

  • 2 cup whole wheat flour
  • 1/4 cup brown sugar, light
  • 1 TBS baking powder
  • 1/4 tsp kosher salt

3. Using your fingers squeeze in and mix: 1/2 cup butter, unsalted, cold & cut into small pieces

4. Continue squeezing butter into flour mixture until it resembles coarse crumbs.

5. In a separate bowl, whisk together:

  • 1/4 cup yogurt, plain Greek
  • 1/4 cup milk, low-fat
  • 1 egg, large

6. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.

7. Turn one-third of the dough onto a lightly floured work surface and shape into a circle or rectangle, about 1/3-inch thick.

8. Press into the dough: 1/4 cup pomegranate arils

9. Press over the pomegranate with another one-third of the dough from the mixing bowl.

10. Press into the dough with: 1/4 cup pomegranate arils

11. Gently press the remainder of the dough over the pomegranate.

12. Press over the top layer of the dough with: 1/4 cup pomegranate arils

13. Cut dough into 8-10 even pieces.

14. Sprinkle over the scones: 3/4 tsp turbinado sugar

15. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.

16. Allow scones to cool on the baking sheet for five minutes.

17. Serve warm or place on a cooling rack to completely cool.

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  11 Responses to “Whole-Wheat Pomegranate Scones”

  1. Thanks, Stephanie, for hosting such a fun project and including me. Hope you and your family have a terrific Thanksgiving!

  2. Hi Stephanie! I’m here from Laura’s site. I enjoy reading more about Laura’s family and celebration at her house. Haha, I thought my husband was worst when he put up Halloween decorations a week prior to Halloween. Now I’m bugging him to put up Christmas decorations…we’ll see how long it takes. ;-) I’m crazy about scones too. I love them more than bread or muffins… this looks so delicious! I’ve never had one with pomegranate and I’m really curious! Thanks for the recipe!

  3. Hi, I am stopping by from Laura’s blog as well. I am a big fan of scones, but I have never made scones with pomegranate seeds. Definitely something to try.

  4. Hi Stephanie, nice to meet you and thank you for having Laura here to share with us.
    Laura this was such a fun guest post and your scones are fantastic!

  5. They sound like the perfect way to start your morning!!

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