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Monday, April 23, 2012

"Sugar Free" Cranberry Pistachio Scones

I'm using the term "sugar free" loosely here because there isn't actually in sugar in the recipe, but if you use Craisins like I did, then you have just added sugar to your scones. I wasn't concerned about it because I was still cutting down the sugar by quite a bit. You can buy dried cranberries without sugar too, so feel free to use those.

For those of you unfamiliar with Stevia, it is a South American herb used as a natural sweetener with zero carbs and zero calories, and it is supposedly 25-30 times sweeter than sugar. For more info, visit www.stevia.com.

I've noticed that a lot of times substituting healthier ingredients can tend to mess up the texture, taste, and appearance of the food. These still tasted delicious, they rose just right in the oven, and they still had the flaky texture that scones should.

I'm taking a Culinary Nutrition class this semester and a huge part of the class is making healthier substitutions for foods. I got this recipe from this class, and then adapted it from using Splenda to using Stevia. I think Splenda smells like cats.

Cranberry Pistachio Scones
adapted from CA310 recipes




3 cups all-purpose flour
1 ½ teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter, cold and cubed
2 teaspoons Stevia powder
3/4 cup 1% milk
1/2 cup dried cranberries
1/2 cup chopped pistachios



1. Preheat oven to 425 degrees F. Spray cookie sheet with vegetable cooking spray.
2. Combine flour, cream of tartar, soda, salt and orange rind in a large bowl.
3. Cut in the butter with a pastry blender or knife until mixture is crumbly.
4. Add Stevia and milk to dry ingredients, stirring until dry ingredients are just moistened. Stir in cranberries and pistachios.
5. Pat dough to a 3/4 inch thickness on a lightly floured surface.
6. Cut scones with a biscuit cutter or into slices like a pizza and place on a cookie sheet.
7. Bake for 12-15 minutes or until lightly browned.



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