Pistachio Cranberry Scones
Enjoy scones at breakfast or tea time with butter or jam.
- Serves: 14
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 14
Serving Size: 1 scone
- Amount Per Serving
- Calories:
- 190
- Calories from Fat:
- 70
- Total Fat:
- 7g
- Saturated Fat:
- 3.5g
- Cholesterol:
- 15mg
- Sodium:
- 230mg
- Total Carbs:
- 26g
- Dietary Fiber:
- 2g
- Sugars:
- 4g
- Protein:
- 4g
DIRECTIONS
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 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
Bake for 12 to 15 minutes or until lightly browned.
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® No Calorie Sweetener, Granulated
- 3/4 cup 1% low-fat milk
- 1/2 cup dried cranberries
- 1/2 cup chopped pistachio nuts
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