WHOLE WHEAT POMEGRANATE SCONES

Whole Wheat Pomegranate Scones image

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).

Provided by jgmurphy

Categories Bread Quick Bread Recipes Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 311 calories, Carbohydrate 46.4 g, Cholesterol 51 mg, Fat 12.8 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 7.6 g, Sodium 378.8 mg, Sugar 16.8 g