M.I. Scarrott, Christian Author
Cinnamon Walnut Scones


  • 2 ¼ cups flour
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 2/3 cup toasted walnuts, chopped


  • 1/3 cup toasted walnuts, chopped

Preheat oven to 350 degrees. Combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl or food processor. Add the butter with a pastry cutter until mixture is like coarse meal. Add the milk, egg and vanilla, and mix just until the dough forms.

Turn the dough out onto a floured breadboard. Knead the walnuts unto the dough. Pat the dough to form a circle ¾” thick. Using a 2 ½” biscuit cutter dipped in flour, cut the dough into 12 rounds. Place the scones onto a baking sheet lined with parchment paper. Brush tops with beaten egg and sprinkle with remaining chopped walnuts. Bake 20-25 minutes, or until golden brown.