Pistachio-Cranberry Scones

By Ritamay

Our basic biscuit dough is enriched with sugar, egg, fruit and nuts to make a sweet breakfast scone that is equally tasty served warm or at room temperature. A sprinkling of coarse turbinado sugar creates a crunchy topping.

Ingredients

• 9 oz. all-purpose flour (about 2 cups)
• 2 1/2 t. baking powder
• 1/4 t. salt
• 5 T. chilled butter, cut into small pieces
• 1/3 cup fat-free buttermilk
• 1/4 cup granulated sugar
• 3 T. honey
• 72 t. 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 T. turbinado sugar

Preparation

Step 1

Preheat oven to 400º. 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. 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.

Turn dough out onto a lightly floured surface. Pat dough into an 8-in. 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 400º for 13 minutes, or until golden brown. Remove from pan; cool for 2 minutes on wire racks. Serve warm or at room temperature. Yield: 12 servings (serving size: 1 scone).