Cinnamon Walnut Scones
Source: the Victorian Rose Tea Room in Port Orchard, WA.
Makes 8

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
2 eggs
1/3 cup whipping cream
1/4 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.