PISTACHIO CRANBERRY SCONES

2 cups white whole-wheat flour

1 cup all-purpose flour
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1 tbsp grated orange peel
6 tbsp butter
1/3 cup Splenda granulated
3/4 cup low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Preheat oven to 425 degrees.
Spray a large cookie sheet with nonstick cooking spray.

In a large bowl, combine the flours, cream of tartar, baking soda, salt, and orange peel; cut in the butter using a pastry blender until the mixture is crumbly. Add the Splenda and the milk to the flour mixture. Stir just until the ingredients are moistened. Stir in the cranberries and the nuts.

Pat out the dough to about 3/4-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch biscuit cutter. Place scones on the prepared baking sheet.

Bake for 12 to 15 minutes at 425 degrees or until the scones are lightly browned.

Yield: 14 scones 

Note: File Photo