Pistachio Cranberry Scones

I was flipping through my mother-in-law's Cooking Light magazine while I was in Arizona and I saw this recipe for scones. Now, you know me... I'm never one to turn down a new scone recipe! So, I stole (I mean, borrowed! Seriously... I gave it back!) the magazine and made these scones one morning.

I can't be 100% sure, but I'm pretty sure that this is the first scone I've made that had nuts in it. It gave the scones a nice crunch and I did enjoy these. And it probably doesn't hurt that it is a lighter version of a scone.

Enjoy!

Pistachio Cranberry Scones

Cooking Light November 2008

2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

5 TBSP butter

1/3 cup buttermilk

1/4 cup sugar

3 TBSP honey

2 tsp lemon zest

1 large egg, beaten

1/3 cup craisins

1/4 cup pistachios, chopped and toasted (I didn't toast)

1 large egg white

2 TBSP Turbinado sugar

Preheat oven to 400.

Combine flour, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse meal. Cover and chill 10 minutes.

Combine buttermilk and next 4 ingredients, stirring with whisk until blended. Stir in craisings and nuts. Add buttermilk mixture to flour mixture; stir just to combine.

Turn dough out onto floured surface. Pat into 8" circle. Place on baking sheet lined with parchment paper. Cut into 12 wedges. Brush with egg white and top with sugar.

Bake at 400 for 13 minutes or until golden.