Whole Wheat Pomegranate Scones recipe
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Ingredients
- 2 cups whole wheat flour ½ cup cornstarch, or more as needed 1 tablespoon baking powder ½ teaspoon salt ½ large pomegranate, peeled and seeds separated ½ cup turbinado sugar ½ teaspoon lemon juice 1 egg ½ cup almond milk ½ cup softened butter 2 tablespoons vinegar ½ teaspoon vanilla extract 1 tablespoon turbinado sugar, for sprinkling
Nutrition Info
- 311 caloriescarbohydrate: 46.4 gcholesterol: 51 mgfat: 12.8 gfiber: 3.9 gprotein: 5.2 gsaturatedFat: 7.6 gservingSize: -sodium: 378.8 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Pomegranate Scones
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Stir flour, cornstarch, baking powder, and salt together in a bowl.
Stir pomegranate seeds, 1/2 cup sugar, and lemon juice together in a bowl until seeds are coated with sugar.
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.
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.
Bake in preheated oven until golden brown, about 15 minutes.