SEARCH
More 1 Photos

Whole Wheat Pomegranate Scones Recipe

Recipe by: jgmurphy

"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)."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Stir flour, cornstarch, baking powder, and salt together in a bowl.
  • 3Stir pomegranate seeds, 1/2 cup sugar, and lemon juice together in a bowl until seeds are coated with sugar.
  • 4Beat 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.
  • 5Turn 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.
  • 6Bake in preheated oven until golden brown, about 15 minutes.
Footnotes
  • Cook's Note:
  • Soy milk can be substituted for the almond milk.
Ingredients
  • 8 servings
  • 311 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    311
    16%
  • Fat:
    12.8
    20%
  • Carbs:
    46.4
    15%
  • Protein:
    5.2
    10%
  • Cholesterol:
    51
    17%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like