Pistachio-Cranberry Scones Recipe

Name: Pistachio-Cranberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces all-purpose flour (about 2 cups); 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 5 tablespoons chilled butter, cut into small pieces; 1/3 cup fat-free buttermilk; 1/4 cup granulated sugar; 3 tablespoons honey; 2 teaspoons grated lemon rind; 1 large egg, lightly beaten; 1/3 cup sweetened dried cranberries; 1/4 cup chopped pistachios, toasted; 1 large egg white; 2 tablespoons turbinado sugar

Servings: persons

9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 large egg white
2 tablespoons turbinado sugar

1
Preheat oven to 400u00b0.
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 buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.
4
Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400u00b0 for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 ounces all-purpose flour (about 2 cups), 2 1/2 teaspoons baking powder, 1/4 teaspoon salt, 5 tablespoons chilled butter, cut into small pieces, and more.

Yes, Pistachio-Cranberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio-Cranberry Scones

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