Zutaten für Cranberry Orange And Pistachio Scones
- All Purpose Flour
- Cream Of Tartar
- Baking Soda
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup (1 stick) cold unsalted butter
- Splenda Granular
- Nonfat Milk
- Dried Cranberries
- Pistachio Nut
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Zubereitung von Cranberry Orange And Pistachio Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and the zest of 1 orange.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine 1/2 cup Splenda (or granulated sugar), and 1/2 cup milk. Add this to the dry ingredients, mixing gently until just combined. Do not overmix.
- Fold in 1 cup fresh or frozen cranberries and 1/2 cup chopped pistachios.
- Turn the dough out onto a lightly floured surface and gently pat it to a 3/4-inch thickness.
- Use a 2 1/2-inch biscuit cutter or knife to cut out scones.
- Place scones onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- Let cool slightly on the baking sheet before serving warm with orange marmalade.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
17g
Carbs
7g
