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Whole Wheat Pomegranate Scones


"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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30 m servings 311 cals
Original recipe yields 8 servings (8 scones)

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Soy milk can be substituted for the almond milk.

Nutrition Facts

Per Serving: 311 calories; 12.8 g fat; 46.4 g carbohydrates; 5.2 g protein; 51 mg cholesterol; 379 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I tried this recipe for Sunday brunch, and it turned out really delicious! Very easy recipe to follow as well, especially since this was my first attempt at making scones. Helps to do all the pr...