Breakfast, lunch, dinner; almost anytime is an excuse to eat these yummy scones. They are loaded with walnuts, and both the scones and frosting are made with cream cheese.

Ingredients:

Dough:

3 cups all-purpose flour, plus additional for work surface

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup granulated sugar

½ cup unsalted butter, chilled, cut into small pieces

5 ounces cream cheese, chilled, cut into small pieces

1¼ cups buttermilk, chilled

1 large egg

1 cup walnuts, coarsely chopped

Cream Cheese Frosting:

3 ounces cream cheese, softened

1 cup confectioners (powdered) sugar

½ teaspoon pure vanilla extract

1 to 2 tablespoons milk

Directions:

Dough:

1. Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar; whisk together to mix.
   
   
3. With a pastry blender or two knives, cut butter and cream cheese into the flour mixture until the mixture resembles coarse crumbs.
   
   
4. In a small bowl, stir the buttermilk and egg together. Add the liquid mixture and walnuts to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently until the flour is combined. Do not over-knead as this will make a tougher scone.
   
   Bake:
   
5. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick.  Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Bake 15 to 20 minutes or until the scones are lightly browned.
   

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

6. Remove scones from baking sheets and cool on a wire cooling rack.

Cream Cheese Frosting:

7. In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla, beat until smooth. Add enough milk to make a good spreading consistency. Frost the scones while they are still warm.
   
   Makes 8 Scones
   
   TheBakingPan.com
   
   Recipe Adapted from The Prepared Pantry
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