• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/4 c all-purpose flour
  • 1/4 c finely chopped walnuts
  • 4 1/2 tsp sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 c cold butter or margarine
  • 2 eggs
  • 1/3 c whipping cream
  • 1/4 c buttermilk


  • 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 rest 15 minutes. Bake at 450F for 14-16 minutes or until golden brown.


A bit heavy for a breakfast treat this time of year but in the fall.... yum!

Categories: Bread  Scone 

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