You are here: Home » Recipes » Cinnamon Walnut Scones Cinnamon Walnut Scones Recipe by California Walnut Board Yield 8 servings Prep 20 mins Cook 10 mins PrintEmail Ingredients 2 cups all-purpose flour1/2 cup sugar1 tablespoon baking powder1 teaspoon salt, if desired2 tablespoons grated orange zest1/2 cup California Walnut Butter Spread (see recipe)1/2 cup nonfat milk1/4 cup low-cholesterol egg substitute1 teaspoon cinnamon Instructions 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.