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Pistachio-Cranberry Scones Recipes
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Makes
16
Servings
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Recipe Name : Pistachio-Cranberry Scones
Country : United States
Rating :
Category : Home > Bread > Scones
Chef : Cooking Light
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INGREDIENTS


9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 large egg white
2 tablespoons turbinado sugar
DIRECTION


1. Preheat oven to 400.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.

3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.

4. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400 for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.
SOURCE:

http://www.myrecipes.com/recipe/pistachio-cranberry-scones-10000001853974/