Sweet and Spicy Walnut Scones

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 10 mins


4cups all purpose flour
3/4cup granulated sugar
2-1/2tablespoon baking powder, double-acting
1/4cup orange zest, grated
2teaspoons salt, if desired
3/4cup California Walnut Butter spread (SEE RECIPE)
1cup currants
1/2cup egg substitute, low cholesterol
1cup milk, non-fat
2teaspoons cinnamon


  1. Combine and stir together flour, 4 oz. (1/2 cup) sugar, baking powder, orange zest, and salt if desired.  Add walnut spread and blend into dry ingredients until mixture is crumbly.  Stir in currants.

  2. Beat together egg substitute and milk.  Add to dry ingredients and stir until moistened and dough masses together.

  3. Turn onto lightly floured work surface and knead gently about 8 times.  Divide dough in half, flour lightly, and pat each piece into a circle about ½ inch thick and 8 inches across.

  4. Stir together cinnamon and remaining 2 oz. (1/4 cup) sugar.  Brush or mist each circle of dough lightly with water and sprinkle with cinnamon sugar.  Cut each round into 12 pie-shaped wedges.  Place scones, barely touching, on parchment-lined sheet pans and bake in a preheated 450F oven for 10-12 minutes, until golden.

Nutritional Info *per serving

  • Calories 340
  • Glycemic Load 9
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg
  • Sodium 980mg
  • Potassium 230mg
  • Carbohydrate 57g
  • Fiber 3g
  • Sugars 22g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 6%
  • Calcium 25%
  • Iron 15%