CRANBERRY-PISTACHIO SCONES
A buttery-rich scone is nothing more than a glorified biscuit-made even more delicious with sweet and savory twists. From Southern Living's facebook page -- Easy, Irresistible Scones; originally published in Southern Living, December 2010.
Provided by KerfuffleUponWincle
Categories Scones
Time 33m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- Stir together first 4 ingredients in a large bowl.
- Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
- Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
- Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
- Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
- Bake at 450° for 13 to 15 minutes or until golden.
Nutrition Facts : Calories 384.4, Fat 24.6, SaturatedFat 14.4, Cholesterol 71.3, Sodium 395, Carbohydrate 37.6, Fiber 1.5, Sugar 11.2, Protein 4.7
PISTACHIO & CRANBERRY COOKIES
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 22
Number Of Ingredients 6
Steps:
- Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
- Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.
Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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.
Provided by PaulaG
Categories Scones
Time 25m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
- In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
- Add butter and with a pastry blender, cut in butter until mixture is crumbly.
- Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
- Stir in cranberries and chopped pistachio nuts.
- 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.
- Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
- Serve hot from the oven with orange marmalade.
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