Pistachio Cranberry Scones Recipes

CRANBERRY-PISTACHIO SCONES

Steps:

• Preheat oven to 450°.
• Stir together first 4 ingredients in a large bowl.
• Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
• Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
• Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
• Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
• Bake at 450° for 13 to 15 minutes or until golden.

PISTACHIO CRANBERRY SCONES

Steps:

• Preheat oven to 425°F. Spray a baking sheet with cooking spray.
• In a bowl, combine flour, cream of tartar, baking soda, salt, and orange zest. Use a pastry blender or two knives to cut in butter until mixture is crumbly. Mix in Splenda Stevia Sweetener.
• Pour milk over dry ingredients and stir just until dry ingredients are moistened. Stir in cranberries and pistachios.
• Transfer dough to lightly floured work surface and knead gently to incorporate any loose flour. Pat into a ¾-inch thickness. Cut scones with a 2½" round cutter, and place on cookie sheet. Reuse scraps if needed.
• Bake for 12-15 minutes or until pale golden brown.

CRANBERRY, ORANGE AND PISTACHIO SCONES

Steps:

• Preheat oven to 425 degrees.
• Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
• In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
• Add butter and with a pastry blender, cut in butter until mixture is crumbly.
• Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
• Stir in cranberries and chopped pistachio nuts.
• 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.
• Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
• Serve hot from the oven with orange marmalade.