ANOTHER DAY IN THE KITCHEN . . .

While in the process of making pies for tomorrow's feast, hubby came up with another recipe he wanted to try and I wanted to share that recipe with you all.  First, here's a peek at the pies ... your typical Thanksgiving PUMPKIN and of course my family like CHERRY so we made two of each!!

HERE'S THE "NEW" RECIPE . . . 

CRANBERRY PISTACHIO SCONES

 BEFORE BAKING ... and

 AFTER!  YUMMO!!

Neither of us had ever thought to try making scones before ... in fact, Mark said he didn't think he had ever eaten a scone but after making THREE BATCHES of these yummy treats, they are now one of his favorites!  The recipe actual came from the Instruction & Recipe Booklet that came with our Cuisinart 3-cup Food Processor.  Not hard at all and really good!!!  Here ya go ...

Makes 8 scones

1/2 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" pieces

2/3 cup fat free vanilla yogurt

1/4 cup shelled pistachos

milk for brushing

granulated sugar for sprinkling

Pour the boiling water over the cranberries in a small heatproof bowl.  Let stand 10 minutes to plump.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Drain cranberries and pat dry, reserve.

(Using the metal blade in food processor)  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 course 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" in diameter, 3/4" 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" apart.  Brush lightly with milk and sprinkle 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) * Carbs 26g  *  pro  4g  *  fat 8g  *  sat. fat 4g  *  chol  16mg  *  sod 108 mg  * calc  43mg  *  fiber  1g

If you get the chance, give these a try!  We shared them with our neighbors and they've all called back saying how much they've enjoyed them!    Okay ... I'm tired!  Going to go put my feet up and get rested up for tomorrow!  Enjoy!

Hugs,
Darlene