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Pistachio-Cranberry Scones


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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

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