Cranberry Pistachio Scones

  • Yield: 14 servings

Ingredients

3cups All-purpose flour
1 1/2teaspoons cream of tartar
3/4teaspoon baking soda
1/2teaspoon salt
1tablespoon ORANGE ZEST
6tablespoons BUTTER
1/3cup sPLENDA GRANULAR
3/4cup nON-FAT mILK
1/2cup DRIED CRANBERRIES
1/2cup chopped pistachios

Instructions

  1. Preheat oven to 425 degrees.
  2. Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
  3. In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
  4. Add butter and with a pastry blender, cut in butter until mixture is crumbly.
  5. Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
  6. Stir in cranberries and chopped pistachio nuts.
  7. On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter. 
  8. Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.

Serve hot from the oven with orange marmalade.
 

 


 

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