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Cranberry Pistachio Scones
Cranberry Pistachio Scones are very good served with clotted cream or butter and mar-
malade. You may substitute walnuts, pecans, almonds, or hazelnuts for the pistachios.
Makes 8 scones
Pour the boiling water over the cranberries in a small heatproof bowl. Let stand 10 minutes to
plump. Preheat oven to 375° F. Line a baking sheet with parchment paper. Drain cranberries and
pat dry, reserve.
Insert the metal blade. Place the brown sugar in the work bowl. Pulse to break up, 10 times. Add
flour, baking powder and salt. Process to blend, 10 seconds. Add cold butter pieces, process until
mixture resembles a coarse meal, 30 seconds. Add yogurt, cranberries and pistachios to work
bowl. Pulse until just incorporated, about 5 to 10 pulses. Turn dough out onto a lightly floured work
surface. With lightly floured hands, turn dough to knead, 4 times. (Press dough flat, fold, press flat
again, repeat for a total of 4 times.) Roll dough into a circle, 7 inches in diameter, 3/4-inch high.
Use a serrated knife or pizza cutter to cut dough into 8 wedges. Place the wedges on the prepared
baking sheet in a circle with the wedges about 1/2-inch apart. Brush lightly with milk and sprinkle
lightly with granulated sugar. Bake in preheated oven for 25 to 30 minutes, until golden and firm,
but not dry. Let cool on a rack for 10 minutes before serving.
Nutritional information per serving:
Calories 192 (38% from fat) • carb. 26g • pro. 4g • fat 8g • sat. fat 4g • chol. 16mg
• sod. 108mg • calc. 43mg • fiber 1g
Fluffy Buttermilk Biscuits
Hot fluffy biscuits for breakfast or dinner are easy with the Little Pro.
Makes eight 2-inch biscuits
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Insert metal blade. Place flour, baking powder, baking soda, and salt in work bowl. Process
5 seconds. Add butter and shortening to work bowl. Pulse 10 times, the process until the mixture
resemble coarse corn meal, about 30 seconds. Scrape work bowl. Drizzle buttermilk over flour
mixture. Process until the mixture just forms clumps, about 5 seconds, do not let form a ball.
Turn out onto a lightly floured surface. With floured hands gather and press into a ball. Flatten,
fold and turn 4 times to knead. Roll out into an 8 x 4-inch rectangle. Use a floured 2-inch round
biscuit/cookie cutter to cut into 8 biscuits. Place on parchment lined baking sheet and brush with
milk. Bake until puffed and lightly browned, 10 to 12 minutes. Fluffy biscuits are best served hot
or warm.
1/3 cup dried cranberries
1/2 cup boiling water
2 tablespoons packed brown sugar
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut
into 1/2-inch pieces
2/3 cup fat free vanilla yogurt
1/4 cup shelled pistachios
milk for brushing
granulated sugar for sprinkling
1-1/8 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut
in 1/2-inch pieces
5 tablespoons buttermilk
2 teaspoons milk
Lemon Macadamia Nut Bread
Makes 10 slices (about 3/4-inch thick)
Our quick and easy version of a classic favorite. For a change,
try the Orange Ginger version.
Glaze:
3 tablespoons fresh lemon juice
1/4 cup granulated sugar
Preheat oven to 350° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.
Insert the metal blade. Place the flour, baking powder and salt in the work bowl and process 5 sec-
onds; remove and reserve. Cut the lemon peel into 1-inch pieces and place in work bowl with 1/4
cup of the sugar. Process until zest is finely chopped about 1 minute. Add remaining 1/4 cup sugar
and butter; process until creamy, 20 to 30 seconds. Add egg, process 10 seconds; scrape work
bowl. Add yogurt; process 10 seconds – mixture will look slightly curdled. Spoon flour mixture then
macadamia nuts over creamed mixture. Pulse until flour just disappears, 5 to 6 pulses. Do not
over process. Spoon into prepared pan and level top. Bake in preheated 350° F oven for 35 to
40 minutes, until bread is light golden brown and a tester comes out clean when inserted in the
center. While bread is baking, stir lemon juice and sugar for glaze together until sugar is dissolved.
Spoon the glaze over the hot bread a little at a time, allowing the glaze to absorb before adding
more. Let stand until glaze is completely absorbed, then remove from pan and let cool completely
on a wire rack. This bread is actually better the second day. Wrap tightly in plastic wrap to store.
Orange Ginger Variation:
Use orange zest and orange juice in place of lemon. Substitute crystallized ginger that
has been cut in 1/2-inch pieces for the nuts. For more orange flavor, add 1/3 teaspoon
orange flower water (available in specialty food shops) to batter when adding yogurt.
Nutritional information per serving:
Calories 164 (39% from fat) • carb. 23g • pro. 2g • fat 7g • sat. fat 3g • chol. 31mg
• sod. 79mg • calc. 13mg • fiber 1g
Bread:
cooking spray
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 strips lemon zest/peel, 2 x 1/2-inch,
bitter white pith removed
1/2 cup granulated sugar
3 tablespoons unsalted butter, cut in
1/2-inch pieces
1 large egg
2 tablespoons fat free plain yogurt
1/3 cup unsalted, lightly toasted
macadamia nuts
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