Cinnamon Walnut Scones Recipe

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Cinnamon Walnut Scones Recipe

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4 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 15 min.

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

Nutritional Facts

1 each: 239 calories, 13g fat (6g saturated fat), 82mg cholesterol, 346mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 6g protein.

  • 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
  1. In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs.
  2. 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.
  3. 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.
Originally published as Cinnamon Walnut Scones in Taste of Home February/March 1997, p51

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