Whole Wheat Pomegranate Scones

Crunchy tender scones with a sweet/tart flavor. I've have successfully substituted whole wheat pastry flour, soy milk, and vanilla paste. When I use a dark baking sheet or a glass baking dish, I reduce the temperature of the oven to 350 degrees F (177 degrees C).

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 311 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon lemon juice
• 2 tablespoons vinegar
• ½ cup cornstarch, or more as needed
• ½ cup almond milk
• ½ cup softened butter
• ½ large pomegranate, peeled and seeds separated
• ½ cup turbinado sugar (Optional)
• 1 tablespoon turbinado sugar, for sprinkling (Optional)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bake in preheated oven until golden brown, about 15 minutes.

Step 3

Stir flour, cornstarch, baking powder, and salt together in a bowl.

Step 4

Stir pomegranate seeds, 1/2 cup sugar, and lemon juice together in a bowl until seeds are coated with sugar.

Step 5

Beat egg in a bowl; stir in almond milk, butter, vinegar, and vanilla. Pour egg mixture into pomegranate mixture and stir to combine. Stir egg and pomegranate mixture into flour mixture to make a soft dough.

Step 6

Turn out dough onto a lightly floured surface. If dough is too sticky, sprinkle with a bit of cornstarch. Roll or pat dough into a 3/4-inch thick round; cut into wedges and transfer to a baking sheet. Sprinkle dough with 1 tablespoon sugar.