Cinnamon Walnut Scones

  • 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


  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.



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