3-1/2 cups flour
1/2 cup walnuts, finely chopped
3 tablespoons sugar
1-1/2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold butter or margarine
4 eggs
2/3 cup whipping cream
1/2 cup buttermilk
Serving Size : 16
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 450’F for 14-16 minutes or until golden brown. Yield: 8 servings.
Served at the Victorian Rose Tea Room in Port Orchard, WA.
Per serving (excluding unknown items): 168 Calories; 6g Fat (30% calories from fat); 5g Protein; 25g Carbohydrate; 60mg Cholesterol; 261mg Sodium