Cinnamon Walnut Scones
Indulge in bakery-style perfection with these Cinnamon Walnut Scones, a delightful balance of warm cinnamon spice and nutty crunch in every bite. Perfectly tender and buttery, these scones are crafted with wholesome ingredients like chopped walnuts, cold cubed butter, and a hint of rich vanilla. A touch of turbinado sugar on top adds a golden sparkle and irresistible crunch, while the use of heavy cream ensures a luxuriously soft texture. Quick and easy to prepare in just 35 minutes, these homemade scones are ideal for breakfast, brunch, or an afternoon treat paired with your favorite coffee or tea. Whether enjoyed warm from the oven or cooled to room temperature, these scones are a cozy addition to any table—a must-try for cinnamon and nut lovers alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold and cubed)
- 0.5 cup walnuts (chopped)
- 0.6667 cup heavy cream
- 1 teaspoon vanilla extract
- 1 whole egg (beaten, for egg wash)
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, mix the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped walnuts, ensuring they are evenly distributed.
In a small bowl, combine the heavy cream and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently with a fork until a dough begins to form. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring the dough together, then shape it into a 1-inch-thick round disk.
Using a sharp knife, cut the dough into 8 equal wedges (like slicing a pizza). Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the beaten egg. If desired, sprinkle them with turbinado sugar for added sweetness and crunch.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 78.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 178 mg | 14% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
