Whole Wheat Pomegranate Scones

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)

Directions

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.