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Cinnamon Walnut Scones
Recipe by California Walnut Board
Yield 8 servings
Prep 20 mins
Cook 10 mins
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.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.