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    You are in: Home / Recipes / Cranberry, Orange and Pistachio Scones Recipe
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    Cranberry, Orange and Pistachio Scones

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 30, 2011

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

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    • on December 10, 2009

      This recipe makes some of the best scones ever, I rough chopped fresh cranberries, used dried blood orange peel and follower the recipe. I chose to make wedges in place of the rounds. They are an absolute delight that you'll want to stash and not share at all! Made for *Partying The Diabetic Way*.

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    • on June 19, 2006

      Excellent, excellent, thanks so much for this recipe! These scones looked too good to pass up and I was not at all disappointed. I am a somewhat inexperienced baker, and they came out a little heavy, which could have been my fault somehow, but I'm not sure how. Maybe I handled the dough too much or something. I did substitute lemon juice for the cream of tartar as I didn't have any. (Another website said this could be done.) I also had to add a couple more tablespoons or so of milk because the dough was a bit dry. Then I used a 3 1/2 inch cutter to make about 7 biscuits. They took only 13 minutes to look done. Will not be taking the leftovers to work because these biscuits taste too good to give away! Thanks Paula!

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    Nutritional Facts for Cranberry, Orange and Pistachio Scones

    Serving Size: 1 (55 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 173.1
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 3.4 g
    Cholesterol 13.3 mg
    Sodium 200.2 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 1.3 g
    Sugars 1.2 g
    Protein 4.1 g

    The following items or measurements are not included:

    Splenda granular

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