Cranberry Pistachio Scones Recipes

CRANBERRY-PISTACHIO SCONES

Cranberry-Pistachio Scones image

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

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter (cut into 1/2-inch cubes)
1 cup whipping cream (divided)
1/4 cup dried sweetened cranberries
1/4 cup roasted salted pistachios (coarsely chopped)

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

CRANBERRY PISTACHIO BISCOTTI

Cranberry Pistachio Biscotti image

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Provided by Gerry Meyer

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 10

Ingredients

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g

CRANBERRY, ORANGE AND PISTACHIO SCONES

Cranberry, Orange and Pistachio Scones image

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

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange rind
6 tablespoons butter
1/3 cup Splenda granular
3/4 cup nonfat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nut

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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