Walnut Buttermilk Scones

These Walnut Buttermilk Scones are delicious! The buttermilk provides the moisture, the walnuts add a little crunchiness and the creamy cinnamon sugar topping puts them over the edge. Simply wonderful!

I like the combination of the walnuts and cinnamon, but my son thought these would also taste good with dried currants or raisins in addition to the walnuts and cinnamon.  I’ll try that next time.

Walnut Buttermilk Scones
Slightly adapted from Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes by James Villas.

Makes: 1 dozen

Ingredients:

• 2 cups all-purpose flour
• 5 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled butter, cut into bits
• 1 cup buttermilk
• 1/2 cup finely chopped walnuts
• 1 tablespoon heavy cream
• 1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 425 degrees F. and grease a baking sheet.

Mix together the flour, 3 tablespoons of sugar, baking powder, baking soda, and salt in a large bowl. Work in the butter using your fingertips until you get a rather crumbly texture. Pour in the buttermilk and add the walnuts. Stir the ingredients just until they are moistened.

Transfer the dough to a counter sprinkled with flour and knead the dough for about 8 times. Divide it in half.

 

Using your fingers, pat the dough halves into circles about 3/4 inch thick. Cut each of the circles into 6 wedges. Transfer the wedges to the prepared baking sheet, leaving about 1/2-inch space between them.

Mix the cream, cinnamon, and remaining 2 tablespoons sugar in another bowl and stir until it is thoroughly incorporated. Brush the tops of the scones with the cream mixture.

Place the baking sheet on the center rack of the oven and bake the scones until they are a golden color, 12 to 15 minutes.

Cool slightly before serving.

Happy Baking!
Cathy