Cranberry Pistachio Scones

  • Yield 14 servings

Ingredients

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