Pistachio-Cranberry Scones

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 5 tablespoons butter chilled cut into small pieces
• 1 large eggs lightly beaten
• 1 large egg whites 
• 0.3 cup nonfat buttermilk fat-free
• 2 cups flour all-purpose
• 0.3 cup granulated sugar 
• 3 tablespoons honey 
• 2 teaspoons lemon zest grated
• 0.3 cup pistachios toasted chopped
• 0.3 teaspoon salt 
• 0.3 cup cranberries dried sweetened
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 40
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.
4. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts.
5. Add buttermilk mixture to flour mixture; stir just until dough is moist.
6. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper.
7. Cut dough into 12 wedges (do not separate the wedges).
8. Brush egg white over dough; sprinkle evenly with turbinado sugar.
9. Bake at 400 for 13 minutes or until golden.
10. Remove from pan; cool 2 minutes on wire racks.
11. Serve warm or at room temperature.