- 3 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 6 tablespoons butter
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup 1% low-fat milk
- 1/2 cup dried cranberries
- 1/2 cup chopped pistachio nuts
- Preheat oven to 425 degrees F. Spray a cookie sheet with vegetable cooking spray.
- Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Add SPLENDA(R) Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
- Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
- Bake for 12 to 15 minutes or until lightly browned.