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| 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
- 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 turbinado 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 turbinado sugar, for sprinkling (optional)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 30M |
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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.
Notes :
- Soy milk can be substituted for the almond milk.
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