Cinnamon Walnut Scones

This recipe comes from the book, Scottish Family Cookbook published by the St. Andrew’s Society of Massachusetts. I modified this recipe a little from what is in the book and it came out great.

1 3/4 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
1/2 tsp. ground cinnamon
1/4 c. cold margarine
2 eggs

1/3 c. milk

1/4 c. buttermilk

In a bowl, combine flour, chopped walnuts, sugar, baking powder, salt and ground cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Combine eggs and milk; stir into dry ingredients just until moistened. Turn onto a floured surface, gently pat into a 7 inch circle, 3/4 inch thick. Cut into 8 wedges. Separate wedges, place on a lightly greased baking sheet. Brush tops with buttermilk and let rest for 15 minutes. Bake at 450 degrees for 14 to 16 minutes or until golden brown. Yield 8 servings.

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