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 calories
carbohydrate: 46.4 g
cholesterol: 51 mg
fat: 12.8 g
fiber: 3.9 g
protein: 5.2 g
saturatedFat: 7.6 g
servingSize: -
sodium: 378.8 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 scones

Recipe Note

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).

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