Tearoom Scones
Recipe by California Walnut Board
- Yield 8 servings
- Prep 15 mins
- Cook 10 mins
Ingredients
- 2-1/2 cup buttermilk baking mix
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 3/4 cup chopped walnuts
- 1/2 cup sour cream
- 1/4 cup butter or margarine, melted
- 1 -- egg, beaten
- 1 tablespoon grated lemon peel
Instructions
-
In mixing bowl combine baking mix, sugar, cinnamon and walnuts. Stir in sour cream, 4 tablespoons of the butter, the egg and peel. Mix to form dough.
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Knead 8 to 10 times on floured surface. Pat into 8-inch circle; cut into 8 wedges. Brush with remaining tablespoon butter; sprinkle with additional sugar and cinnamon.
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Bake on ungreased baking sheet in 425F oven 10 to 12 minutes until golden brown.
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Serve warm with coffee or tea.
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