Cinnamon walnut scones

8 Servings

Ingredients

Quantity Ingredient
1¾ cup All-purpose flour
¼ cup Chopped walnuts; finely chopped
4½ teaspoon Sugar
2¼ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ cup Butter; cold
2 Eggs
⅓ cup Whipping cream
¼ cup Buttermilk

Directions

Recipe by: Taste Of Home - February/March 1997 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 pa= t into a 7-in. circle, ¾-in.

thick. Cut into eight wedges.

Separate wedges; place on a lightly greased baking sheet. Brush tops wit= h buttermilk. Let rest 15 minutes. Bake at 450 for 14-16 minutes or until golden brown.

MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 4, 1998

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