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Cinnamon Walnut Scones Recipe

I often serve an English tea for a group of ladies and I always include these scones. They have such a wonderful flavor.—Candace Stephenson, Port Orchard, Washington

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Cinnamon Walnut Scones Recipe

Prep: 15 min. + standing Bake: 15 min.

Yield: 8 Servings

15 15 30

Ingredients

1-3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4-1/2 teaspoons sugar
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2 eggs
1/3 cup heavy whipping cream
1/4 cup buttermilk

Directions

In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs.
Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges.
Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let stand for 15 minutes. Bake at 450° for 14-16 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 239 calories, 13 g fat (6 g saturated fat), 82 mg cholesterol, 346 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cinnamon Walnut Scones in Taste of Home February/March 1997, p51