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!