You either love scones or hate them – I am a lover 🙂 This is a great recipe that turns out a delicious fruit and nut scone. The cranberries are just sweet enough without making these too, too sweet. And the pistachios are a nice change from the typical walnuts or pecans found in baked goods.
187 calories per serving
3 c flour
1 1/2 t cream of tartar
3/4 t baking soda
1/2 t salt
2 T orange zest
6 T butter
1/3 c Splenda
3/4 c skim milk
1/2 c dried cranberries
1/2 c chopped pistachios (no salt)
Some extra water if dough is too dry.
Preheat oven to 425 degrees. Spray a cookie sheet with Pam. Combine flour, tartar, baking soda, salt and zest in a large bowl and cut in butter with a pastry blender ( a hand held tool available at all kitchen goods stores) or pulse in a food processor.
Once crumbly, add Splenda and milk and stir just until moistened. Add cranberries and nuts and pat dough to a 3/4 inch thick circle on a lightly floured surface. If dough is too dry, add a few tablespoons of water but not too much – this is a very dry dough. Use a 2 1/2 round biscuit cutter to make scones (or any other shape – just adjust calories accordingly). Place on baking sheet and cook 12-15 minutes or until lightly browned.