Pistachio Cranberry Scones

Pistachio Cranberry Scones

  • Makes14 scones
  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Calories190
  • Made withSplenda Granulated Sweetener

    Ingredients

    • 360 g all-purpose flour
    • 1½ teaspoons cream of tartar
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 1 tablespoon orange zest
    • 84 g butter
    • 180 ml whole milk
    • 80 g dried cranberries
    • 30 g chopped pistachio nuts
    • 8 g SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy190 kcal243.59%
    • Total Fat8.00 g10.26%
    • of which saturates3.50 g1.27%
    • Total Carbohydrate29.00 g10.55%
    • of which sugars5.00 g1.82%
    • Fibre0.00 g0%
    • Protein4.00 g8%
    • Salt0.40 g0.15%

    Instructions

    1

    Preheat oven to 220°C. Spray a cookie sheet with vegetable cooking spray.

    2

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

    3

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

    4

    Bake for 12 – 15 minutes or until lightly browned.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like

    keyboard_arrow_up