Pistachio-Cranberry Scones

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 1/3 cup fat-free buttermilk
• 1/4 cup granulated sugar
• 3 tablespoons honey
• 2 teaspoons grated lemon rind
• 1 large egg, lightly beaten
• 1/3 cup sweetened dried cranberries
• 1/4 cup chopped pistachios, toasted
• 1 large egg white
• 2 tablespoons turbinado sugar

1. Preheat oven to 400u0b0.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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.
3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.
4. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400u0b0 for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.

flour, baking powder, salt, butter, buttermilk, granulated sugar, honey, lemon rind, egg, cranberries, pistachios, egg white, turbinado sugar

Taken from www.myrecipes.com/recipe/pistachio-cranberry-scones (may not work)