Cinnamon Walnut Scones

 

1 3/4 cups all−purpose flour 1/4 cup finely chopped walnuts 4 1/2 teaspoons granulated sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup cold butter or margarine 2 eggs 1/3 cup whipping cream 1/4 cup 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−inch circle, 3/4 inch thick. Cut into 8 wedges. Separate wedges, then place on a greased baking sheet. Brush with buttermilk. Let rest 15 minutes.

Bake at 450 degrees F for 14 to 16 minutes or until golden brown.