Cinnamon walnut scones

8 Servings

Ingredients

QuantityIngredient
cupAll-purpose flour
¼cupChopped walnuts; finely chopped
teaspoonSugar
teaspoonBaking powder
½teaspoonSalt
½teaspoonGround cinnamon
¼cupButter; cold
2Eggs
cupWhipping cream
¼cupButtermilk

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