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Nuts: Cranberry, Orange and Pistachio Scones

Source of Recipe

Diabetic Cooking Magazine 2005 - Renee Pokorny from Austin, TX
Cranberry, Orange and Pistachio Scones
Enjoy scones at breakfast or tea time with butter or jam.
Preparation Time: 10 minutes...Bake Time: 15 minutes
Exchanges
WW Points
Makes: 14 scones

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® No Calorie Sweetener, Granular
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

PREHEAT oven to 425° F. Spray a cookie sheet with vegetable cooking spray.

COMBINE flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Add SPLENDA® Granular and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.

PAT dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.

BAKE for 12 to 15 minutes or until lightly browned.

One scone equals: Calories 188...Total Fat 7g (Saturated Fat 3.5g)...Cholesterol 14mg...Sodium 190mg...Total Carbohydrate 27g (Dietary Fiber 2g...Sugars 4g)...Protein 4g ++++ Exchanges: 1-1/2 Starch...1-1/2 Fat ++++ WWP: 4