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Cinnamon Walnut Scones

 Cinnamon Walnut Scones
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
8 ServingsPrep: 15 min. + standing Bake: 15 min.

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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,

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Cinnamon Walnut Scones (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 6 g protein.