Cinnamon Walnut Scones

1 3/4 c All-purpose flour

1/4 c Chopped walnuts; finely

-chopped 4 1/2 ts Sugar

2 1/4 ts Baking powder

1/2 ts Salt

1/2 ts Ground cinnamon

1/4 c Butter; cold

2 Eggs

1/3 c Whipping cream

1/4 c Buttermilk

Recipe by: Taste Of Home - February/March 1997 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 pa= t into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops wit= h buttermilk. Let rest 15 minutes. Bake at 450 for 14-16 minutes or until golden brown.
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