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
1/3 cup/80 mL heavy whipping cream
2 tbsp/30 mL milk
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.