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Cinnamon Walnut Scones

Recipe by California Walnut Board

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon salt, if desired

2 tablespoons grated orange zest

1/2 cup California Walnut Butter Spread (see recipe)

1/2 cup nonfat milk

1/4 cup low-cholesterol egg substitute

1 teaspoon cinnamon

Preheat the oven to 450F. Cover a baking sheet with foil.
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.
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.
Stir together the cinnamon and the remaining sugar (about 1 ½ tablespoons). Brush the dough lightly with water and sprinkle with the cinnamon sugar.
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.