Cinnamon Walnut Scones
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
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.
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.
Pairs Well With
A bit heavy for a breakfast treat this time of year but in the fall.... yum!