Pistachio-Cranberry Scones

Pistachio-Cranberry Scones
Photo by Becky Luigart-Stayner

Ingredients

  • 2 ½ teaspoons baking powder
  • 9 ounces all-purpose flour (about 2 cups)
  • 5 tablespoons chilled butter, cut into small pieces
  • ¼ teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons turbinado sugar
  • 1/3 cup fat-free buttermilk
  • + 6 more ingredients
    • ¼ cup granulated sugar
    • ¼ cup chopped pistachios, toasted
    • 1/3 cup sweetened dried cranberries
    • 3 tablespoons honey
    • 2 teaspoons grated lemon rind
    • 1 large egg white

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 b...

View full recipe at My Recipes

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