jgmurphy Recipe ⟶ 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).

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

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Stir flour, cornstarch, baking powder, and salt together in a bowl.
3. Stir pomegranate seeds, 1/2 cup sugar, and lemon juice together in a bowl until seeds are coated with sugar.
4. 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.
5. 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.
6. Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts

• calories311
• carbohydrateContent46.4 g
• cholesterolContent51 mg
• fatContent12.8 g
• fiberContent3.9 g
• proteinContent5.2 g
• saturatedFatContent7.6 g
• sodiumContent378.8 mg
• sugarContent16.8 g