{"id":109,"date":"2017-10-08T15:00:21","date_gmt":"2017-10-08T15:00:21","guid":{"rendered":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/cinnamon-walnut-scones\/"},"modified":"2017-10-08T15:00:21","modified_gmt":"2017-10-08T15:00:21","slug":"cinnamon-walnut-scones","status":"publish","type":"post","link":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/cinnamon-walnut-scones\/","title":{"rendered":"Cinnamon Walnut Scones"},"content":{"rendered":"
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I made these for a recent brunch and they were delicious. While they’re more traditional patted out and cut into triangles, I’m prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender.<\/p>\n

2 cups all-purpose flour
\n1\/4 cup sugar
\n2 teaspoons baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 tablespoon cinnamon
\n1 tablespoon grated lemon zest
\n1\/2 cup butter, cubed
\n3\/4 cup chopped walnuts
\n3\/4 cup buttermilk<\/p>\n

2 tablespoons buttermilk
\n2 tablespoons white sugar
\n2 tablespoons chopped walnuts<\/p>\n

1. In a food processor combine flour, sugar, baking powder, baking soda, salt and lemon peel.<\/p>\n

2. Cut in butter until mixture resembles coarse meal. Mix in all but the 2 tablespoons of the nuts. Add buttermilk, pulse to just combine.<\/p>\n

3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.<\/p>\n

4. Roll or pat out 3\/4 inch thick. With a chef’s knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.<\/p>\n

5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.<\/p>\n","protected":false},"excerpt":{"rendered":"

I made these for a recent brunch and they were delicious. While they’re more traditional patted out and cut into triangles, I’m prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender. 2 cups all-purpose flour 1\/4 cup sugar 2 teaspoons … <\/p>\n

Continue reading “Cinnamon Walnut Scones”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-109","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/comments?post=109"}],"version-history":[{"count":0,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/109\/revisions"}],"wp:attachment":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/media?parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/categories?post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/tags?post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}