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
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
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