Recipe - Cinnamon Walnut Scones

1 Three fourths cup Allpurpose flour
One fourth cup Chopped walnuts; finely
chopped
4 One half teaspoon Sugar
2 One fourth teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Ground cinnamon
One fourth cup Butter; cold
2 Eggs
1/3 cup Whipping cream
One fourth cup Buttermilk

Recipe by: Taste Of Home February/March 1997 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 pa= t into a 7in. circle, 3/4in.
thick. Cut into eight wedges.

Separate wedges; place on a lightly greased baking sheet. Brush tops wit= h
buttermilk. Let rest 15 minutes. Bake at 450 for 1416 minutes or until
golden brown.

MC formatted/busted by Martha Hicks 4/98

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 4, 1998