Sweet and Spicy Walnut Scones
- Yield 12 servings
- Prep 20 mins
- Cook 10 mins
- 4 cups all purpose flour
- 3/4 cup granulated sugar
- 2-1/2 tablespoon baking powder, double-acting
- 1/4 cup orange zest, grated
- 2 teaspoons salt, if desired
- 3/4 cup California Walnut Butter spread (SEE RECIPE)
- 1 cup currants
- 1/2 cup egg substitute, low cholesterol
- 1 cup milk, non-fat
- 2 teaspoons cinnamon
Combine and stir together flour, 4 oz. (1/2 cup) sugar, baking powder, orange zest, and salt if desired. Add walnut spread and blend into dry ingredients until mixture is crumbly. Stir in currants.
Beat together egg substitute and milk. Add to dry ingredients and stir until moistened and dough masses together.
Turn onto lightly floured work surface and knead gently about 8 times. Divide dough in half, flour lightly, and pat each piece into a circle about ½ inch thick and 8 inches across.
Stir together cinnamon and remaining 2 oz. (1/4 cup) sugar. Brush or mist each circle of dough lightly with water and sprinkle with cinnamon sugar. Cut each round into 12 pie-shaped wedges. Place scones, barely touching, on parchment-lined sheet pans and bake in a preheated 450F oven for 10-12 minutes, until golden.