Pistachio Cranberry Scones:

Date Added: 21 Jan 2010
Listed in: Dessert Sweets

• 3 cups all-purpose flour


• 1½ teaspoons cream of tartar


• ¾ teaspoon baking soda


• ½ teaspoon salt


• 1 tablespoon orange zest


• 6 tablespoons butter


• ⅓ cup SPLENDA® No Calorie Sweetener, Granulated


• ¾ cup 1% low-fat milk


• ½ cup dried cranberries


• ½ cup chopped pistachio nuts

Preparation Time 10 min | Cooking Time 15 min:
14 servings | 190 Calories | 4g Protein | 26g Carbohydrates | 7g Fat

Enjoy scones at breakfast or tea time with butter or jam.

• Preheat oven to 425 degrees F. Spray a cookie sheet with vegetable cooking spray.


• Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Add SPLENDA® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.


• Pat dough to a ¾-inch thickness on a lightly floured surface. Cut scones with a 2½-inch round biscuit cutter, and place on cookie sheet.


• Bake for 12 to 15 minutes or until lightly browned.

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