Cuisinart DFP-3 manual Cranberry Pistachio Scones, Fluffy Buttermilk Biscuits

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
1/3	cup dried cranberries		4	tablespoons cold unsalted butter, cut
1/2	cup boiling water			into 1/2-inch pieces
			2/3	cup fat free vanilla yogurt
2	tablespoons packed brown sugar
			1/4	cup shelled pistachios
1-1/3	cups all-purpose flour
				milk for brushing
2	teaspoons baking powder
				granulated sugar for sprinkling
1/8	teaspoon salt

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
1-1/8	cups all-purpose flour	4	tablespoons cold unsalted butter, cut
1-1/4 teaspoons baking powder			in 1/2-inch pieces
1/4	teaspoon baking soda	5	tablespoons buttermilk
		2	teaspoons milk
1/4	teaspoon salt
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.	26