Title: Cinnamon Walnut Scones
Categories: Breads
Yield: 8 Servings

1 3/4 c All-purpose flour
1/4 c Chopped walnuts; finely
-chopped
4 1/2 ts Sugar
2 1/4 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 c Butter; cold
2 Eggs
1/3 c Whipping cream
1/4 c Buttermilk

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, 3/4-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" on
Apr 4, 1998