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Ingredients
- 1/2 cup 2% milk
- 1/4 cup sugar
- 2 tsp lemon zest
- 2 tsp vanilla extract
- 1 large egg
- 2 cups ultragrain flour*
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold) cut into small pieces
- 1 cup pomegranate arils from a POM Wonderful Pomegranate
- cooking spray
- 1 large egg white, lightly beaten
- 2 tbsp sugar
Details
Servings 10
Preparation
Step 1
Preheat oven to 375°. Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in fresh pomegranates. Add milk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
* I've been baking with Ultragrain flour lately and loving it. It tastes and looks like white flour, with increased fiber, vitamins and minerals. If you can't find this, a 50/50 blend of white and whole wheat flour would work
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