whole wheat pomegranate scones

Ingredients

• Servings: 8
• 2 cups whole wheat flour
• 1/2 cup cornstarch, or more as needed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 large pomegranate, peeled and seeds separated
• 1/2 cup sugar
• 1/2 teaspoon lemon juice
• 1 egg
• 1/2 cup almond milk
• 1/2 cup softened butter
• 2 tablespoons vinegar
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar, for sprinkling (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 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.