How to Make Tata Sampann Masoor Dal Whole 1Kg

Whole Wheat Pomegranate Scones

It is rich in protein, vitamins and iron and can be enjoyed well with rotis or rice.

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 | Tata Sampann Masoor Dal Whole 1Kg

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 | Tata Sampann Masoor Dal Whole 1Kg

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

TAG : Whole Wheat Pomegranate Scones

Bread, Quick Bread Recipes, Scone Recipes,