Cinnamon Nut Scones Recipe

from Barbara Floyd's Kitchen

I could not begin to tell you how many triple batches of these scones I have made over the past 30 years! One thing I found out and tested many times is making them up ahead of time, cutting them out, and freezing them on a cookie sheet. When they are frozen solid, pop them into a good air-tight container, and hours before wanting to bake them, thaw them out completely (covered by a clean dish towel) on a cookie sheet — I like to put parchment paper down first — and then bake as directed.

Cinnamon Nut Scones:

3 C. flour

1/2 C. sugar

2 1/2 t. baking powder

1/2 t. baking soda

1 T. cinnamon

3/4 t. salt

Blend the above ingredients well

3/4 Cup Cold Butter cut in so mixture is crumbly (like pea size)

Add 1/2 Cup chopped Walnuts or Pecans

1 Cut of Buttermilk, Stir gently until all is moist.

Knead mixture slightly and cut into rounds desired size on a floured board.

Use egg wash on top if desired.

Bake at 400 degrees for 12-15 minutes.

One variation of this recipe is to leave the cinnamon out and add dried cranberries along with the nuts. I often made triple batches of both versions. We used this recipe exclusively at Gooseberries Tea Room & Gift Shop in Phoenix, AZ and also at The Country Register Cafe & Tea Room in Kennewick, WA, in years past. Now I use it in single or double batches for home entertaining. If you don’t have cookie cutters that are the right size, you can use an empty tin can, a thin edged drinking or juice glass, or cut them in wedges with a sharp knife. Enjoy!

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