Whole Wheat Pomegranate Scones

• 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.

whole wheat flour, cornstarch, baking powder, salt, pomegranate, turbinado sugar, lemon juice, egg, almond milk, butter, vinegar, vanilla, turbinado sugar

Taken from www.allrecipes.com/recipe/240349/whole-wheat-pomegranate-scones/ (may not work)