Cinnamon Vanilla Walnut Scones

scone photo
Photo by BryanAlexander

1 tsp/5 mL Watkins Organic Ground Cinnamon
1 tsp/5 mL Watkins Baking Vanilla
2 cups/500 mL all-purpose flour
1/4 cup/60 mL chopped walnuts
2 tbsp/30 mL sugar
2 tsp/10 mL baking powder
1/2 tsp/2.5 mL salt
1/4 cup/60 mL cold butter, cut into cubes
2 eggs
1/3 cup/80 mL heavy whipping cream
2 tbsp/30 mL milk

Simple Glaze
1½ cups/375 mL powdered sugar, sifted
3–4 tbsp/45-60 mL of milk or water
2 tsp/10 mL Watkins Baking Vanilla.


Preheat oven to 400ºF/200ºC and place a piece of parchment on a baking sheet. In a large bowl, mix together flour, walnuts, sugar, baking powder, salt, and Watkins Organic Ground Cinnamon. Using a pastry cutter or your hands, cut in the butter until the mixture looks like small peas. In a small bowl combine eggs, heavy cream, and Watkins Baking Vanilla. Pour into the dry ingredients. Using your hands, mix until the dough is just moistened. Turn onto a floured surface and shape into a 6-inch/115-cm circle. Place the dough on the parchment paper and score into 8 wedges, but keeping the scone together. Brush top of dough with 2 tbsp/30 mL of milk and bake in the oven until browned and cooked through, about 15 minutes. Serve warm with butter. Makes 8 Scones. Total Time: 25 Minutes (10 minutes prep, 15 cooking). Simple Glaze (optional) Place the sugar in a medium bowl and slowly stir in the milk and Watkins Baking Vanilla, a little at a time, until smooth. Makes approx. 1¾ cups/430 mL of glaze. Total Time: 5 minutes.

Grilled Vegetables Recipe

8 oz/225 g fresh whole mushrooms
2 medium zucchini, cut into 1-inch/2.5 cm slices
1 red bell pepper, cut into 1-inch/2.5 cm slices
2 onions, cut into 1-inch/2.5 cm slices
10 cherry tomatoes
1 1/2 tbsp/22.5 mL oil
1 tbsp/15 mL Watkins Organic Italian Seasoning
1 tsp/5 mL Watkins Organic Mediterranean Sea Salt Grinder to taste
1 tsp/5 mL Watkins Pure Ground Black Pepper to taste
Grated Parmesan cheese to taste
Watkins Cooking Spray
Toss vegetables and Organic Seasonings together in a large bowl. Thread
vegetables on metal skewers and place on grill until crisp and tender
(approximately 20-30 minutes; turning as needed). When done, sprinkle
with Parmesan cheese (optional).
Vegetables can be roasted. Place vegetables on a cookie sheet, sprayed
with cooking spray, and sprinkle with sea salt and pepper. Bake the
vegetables at 350°F/180°C for 30-45 minutes or until done. When done,
sprinkle with Parmesan cheese (optional).

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