Sunday, December 18, 2011

Chocolate Chip-Cranberry- Pistachio Scones

A nice breakfast or afternoon coffee treat!
serves 12 ( 6 points + )

  • 2 c. flour
  • 2-½ tsp. baking powder
  • ¼ tsp. salt
  • 5 T. chilled butter, cut into small pieces
  • ⅓ c. low-fat buttermilk
  • ½ c. sugar
  • 2 tsp. grated lemon rind
  • 1 egg, lightly beaten
  • ¼ c. miniature chocolate chips
  • ¼ c. dried cranberries
  • ¼ c. chopped pistachios
  • 1 egg white, lightly beaten
  • 1 T. Turbinado sugar

Preheat oven to 400 and spray a baking sheet with nonstick spray.
In a large bowl, combine the first three ingredients. Cut in butter until coarse crumbs are formed.
In another bowl, whisk together the buttermilk, sugar, lemon rind and egg. Add this to the flour mixture and stir until just blended. Knead in the bowl with your hands until mixture holds together. Press into an 8" circle on the baking sheet. Brush with egg white and sprinkle with Turbinado sugar. Cut to, but not all the way through, into 12 wedges.  Bake for 13 minutes or until golden. Serve warm or at room temperature.

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