Whole Wheat Pomegranate Scones Recipe

Name: Whole Wheat Pomegranate Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups whole wheat flour, 1/2 cup cornstarch, or more as needed, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Whole Wheat Pomegranate Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pomegranate Scones

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