✤1/2 cup milk
✤1/4 cup (48g) sugar
✤2 tsp lemon zest
✤2 tsp vanilla extract
✤1 large egg
✤1 cup (120g) all-purpose flour
✤1 cup (112g) whole wheat flour
✤1 tbsp baking powder
✤1/2 tsp salt
✤3 tbsp COLD unsalted butter, cut into small pieces
✤1 cup pomegranate arils
✤1 egg white, lightly beaten
✤1 tbsp (12g) sugar, for topping
❖Preheat oven to 375°F (190°C). Line a baking sheet with greased parchment or silicone.
❖In a medium bowl, whisk together the milk, sugar, zest, vanilla & egg.
❖In a separate large bowl, whisk together the flours, baking powder & salt.
❖Cut in the cold butter to the dry ingredients with a pastry cutter until mix resembles coarse meal. Gently fold in the arils. Add the milk mix, stirring just until moist (dough will be sticky).
❖Place dough onto a floured surface and knead lightly 4x with floured hands. Form into an 8-inch circle and place on baking sheet.
❖Cut dough into 8 wedges (don’t cut all the way through). Brush egg white over dough and sprinkle with the sugar.
❖Bake until golden, about 18-22 min.
