Pistachio-Cranberry Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Our basic biscuit dough is enriched with sugar, egg, fruit, and nuts to make a sweet breakfast scone that's equally tasty served warm or at room temperature. A sprinkling of coarse turbinado sugar creates a crunchy topping. 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 |
Directions:
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.
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