Cinnamon Walnut Scones

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 10 mins


2cups all-purpose flour
1/2cup sugar
1tablespoon baking powder
1teaspoon salt, if desired
2tablespoons grated orange zest
1/2cup California Walnut Butter Spread (see recipe)
1/2cup nonfat milk
1/4cup low-cholesterol egg substitute
1teaspoon cinnamon


  1. Preheat the oven to 450F.  Cover a baking sheet with foil. 
  2. Combine the flour, 1/3 cup of sugar, baking powder and salt, if desired, and sift together into a medium bowl.  Add orange zest and Walnut Spread and blend into the dry ingredients with your fingertips or a pastry blender until the mixture is crumbly. 
  3. Add the milk and egg substitute and stir until moistened and the dough masses together.  Turn onto a lightly floured work surface and knead gently about 8 times.  Pat the dough into a circle about ½ inch thick and 8 inches across. 
  4. Stir together the cinnamon and the remaining sugar (about 1 ½ tablespoons).  Brush the dough lightly with water and sprinkle with the cinnamon sugar. 
  5. Cut the round into 8 pie-shaped wedges.  Place the scones, barely touching, on the foil-covered baking sheet.  Bake for 10-12 minutes, until golden.  Serve warm.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 9
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg
  • Sodium 750mg
  • Potassium 95mg
  • Carbohydrate 39g
  • Fiber 1g
  • Sugars 14g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 10%