Cinnamon Walnut Scones
Cinnamon Walnut Scones recipe
Yield
12 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
walnuts
finely chopped |
|
| 4 ½ | teaspoons |
sugar
|
|
| 2 ¼ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
butter
or margarine, cold |
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| ¼ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 59 | ml |
walnuts
finely chopped |
|
| 23 | ml |
sugar
|
|
| 11 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 59 | ml |
butter
or margarine, cold |
|
| 2 | large |
eggs
|
|
| 79 | ml |
heavy whipping cream
|
|
| 59 | ml |
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, ¾ in. thick. Cut into eight wedges.
Separate wedges; place on a lightly greased baking sheet.
Brush tops with buttermilk. Let rest 15 minutes.
Bake at 450 for 14 to 16 minutes or until golden brown.
