Pistachio Cranberry Scones

Preheat oven to 425°F. Spray a cookie sheet with vegetable cooking spray.

Combine flour, cream of tartar, soda, salt, and orange zest in a large bowl; cut in butter with a patry blender until mixture is crumbly.

Add sugar and milk to dry ingredients, stirring just until dry ingredients are moistened. Then stir in cranberries and pistachio nuts.

Pat dough to a 3/4-inch thickness on a lightly floured surface.

Cut scones with a 2-1/2-inch round biscuit cutter, and place on cookies sheet.

Bake for 12-15 minutes or until lightly browned.

Makes 14 servings