Pistachio Cranberry Scones
14 servings, ready in 25 minutes
Enjoy this quick & easy Pistachio Cranberry Scones recipe from the SPLENDA® Brand. This simple, make ahead recipe is ready in just a few steps! Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 10 minutes
Cooking time: 15 minutes
Preheat oven to 220°C. Spray a cookie sheet with vegetable cooking spray.
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.
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.
Bake for 12 - 15 minutes or until lightly browned.
- 360g all-purpose flour
- 1½ tsp cream of tartar
- ¾ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest
- 84g butter
- 8g SPLENDA® Sugar Alternative, Granulated
- 180ml whole milk
- 80g dried cranberries
- 30g chopped pistachio nuts
|of which saturates||3.50g|
|of which sugars||5.00g|
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