Cinnamon Walnut Scones

1 3/4 cups all−purpose flour

1/4 cup finely chopped walnuts

4 1/2 teaspoons granulated sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter or margarine

2 eggs

1/3 cup whipping cream

1/4 cup buttermilk

In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.

Combine eggs and cream. Stir into dry ingredients just until moistened.

Turn onto a floured surface. Gently pat into a 7−inch circle, 3/4 inch thick. Cut into 8 wedges. Separate

wedges, then place on a greased baking sheet. Brush with buttermilk. Let rest 15 minutes.

Bake at 450 degrees F for 14 to 16 minutes or until golden brown.

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Cinnamon Walnut Scones