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Print this Recipe    Cinnamon Nut

Cinnamon Walnut Scones

3 1/2 cups flour
1/2 cup walnuts, finely chopped
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold butter or margarine
4 eggs
2/3 cup whipping cream
1/2 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-in. circle, 3/4-in. thick. Cut into
eight wedges. Separate wedges; place on a lightly greased baking
sheet Brush tops with buttermilk. Let rest 15 minutes. Bake at
450F for 14-16 minutes or until golden brown. Yield: 8 servings.

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