Cranberry, Orange and Pistachio Scones

This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.

• Ready In: 25 mins
• Serves: 14

Ingredients

• 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 granular
• 3⁄4 cup nonfat milk
• 1⁄2 cup dried cranberries
• 1⁄2 cup  chopped pistachio nut

Directions

1. Preheat oven to 425 degrees.
2. Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
3. In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
4. Add butter and with a pastry blender, cut in butter until mixture is crumbly.
5. Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
6. Stir in cranberries and chopped pistachio nuts.
7. On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
8. Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
9. Serve hot from the oven with orange marmalade.