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Preheat oven to 425°F. Spray a cookie sheet with vegetable cooking spray.
Combine flour, cream of tartar, baking soda, salt, and orange zest in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Add SPLENDA® Naturals Stevia Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. 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 cookie sheet.
Bake for 12-15 minutes or until lightly browned.