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Cranberry, Orange And Pistachio Scones

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Ingredients

Adjust Servings:
3 cups all purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange rind
6 tablespoons butter
1/3 cup splenda granular
3/4 cup nonfat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nut

Nutritional information

173.2
Calories
64 g
Calories From Fat
7.2 g
Total Fat
3.4 g
Saturated Fat
13.3 mg
Cholesterol
200.3mg
Sodium
23 g
Carbs
1.4 g
Dietary Fiber
1.2 g
Sugars
4.2 g
Protein
55g
Serving Size (g)
14
Serving Size

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Cranberry, Orange And Pistachio Scones

Features:
    Cuisine:

    These are delicious! used regular sugar instead of Splenda. Thank you.

    • 45 min
    • Serves 14
    • Easy

    Ingredients

    Directions

    Share

    Cranberry, Orange and Pistachio Scones,This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.,These are delicious! used regular sugar instead of Splenda. Thank you.


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees.

    2
    Done

    Spray a Cookie Sheet With Non-Stick Cooking Spray or Line With Parchment Paper.

    3
    Done

    in a Large Bowl, Combine the Flour, Cream or Tartar, Soda, Salt and Orange Rind.

    4
    Done

    Add Butter and With a Pastry Blender, Cut in Butter Until Mixture Is Crumbly.

    5
    Done

    Add the Spelnda and Milk, Stirring Just Until the Dry Ingredients Are Moistened.

    6
    Done

    Stir in Cranberries and Chopped Pistachio Nuts.

    7
    Done

    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.

    8
    Done

    Place on Cookie Sheet and Bake For 12 to 15 Minutes or Until Lightly Browned.

    9
    Done

    Serve Hot from the Oven With Orange Marmalade.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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