Cranberry, Orange and Pistachio Scones

Cranberry, Orange and Pistachio Scones

środa, 29 stycznia 2014

Cranberry, Orange and Pistachio Scones

Time: 25 mins

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 rind
• 6 tablespoons butter
• 1/3 cup Splenda granular
• 3/4 cup nonfat milk
• 1/2 cup dried cranberries
• 1/2 cup chopped pistachio nut

Directions

• 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.
• 9 Serve hot from the oven with orange marmalade.