Cranberry-Pistachio Scones

My family really enjoys these scones for breakfast. Substitute any nut or dried fruit. Dried cherries and almonds are also good.


Ingredients:

2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup low-fat buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 egg white
2 tablespoons turbinado sugar


Directions:

• Preheat oven to 400 degrees


• Combine flour, baking powder and salt in a large bowl; cut in butter with a pastry blender 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 until dough is moist.


• Turn dough out onto lightly floured surface. Pat dough into an 8-10 inch circle. Cut dough into 8-12 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush egg white over dough; sprinke with turbinado sugar.


• Bake at 400 degrees for 13 minutes or until golden brown. Remove from pan and cool 2-3 minutes on wire racks. Serve warm or at room temperature.

Servings: 8-12

Nutrition info: for 12 servings--191 calories; 6.4 g fat; 1g fiber