Steps to Prepare Whole Wheat Flour Cookies Healthy

Whole Wheat Pomegranate Scones

Course sea salt to sprinkle on top.

Recipe Summary 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).

Ingredients | Whole Wheat Flour Cookies Healthy

2 cups whole wheat flour

½ cup cornstarch, or more as needed

1 tablespoon baking powder

½ teaspoon salt

½ large pomegranate, peeled and seeds separated

½ cup turbinado sugar (Optional)

½ teaspoon lemon juice

1 egg

½ cup almond milk

½ cup softened butter

2 tablespoons vinegar

½ 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.

Soy milk can be substituted for the almond milk.

Info | Whole Wheat Flour Cookies Healthy

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 scones

TAG : Whole Wheat Pomegranate Scones

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