Orange Walnut Scones

Every now and again, a pillowy biscuit or scone is an absolute must. Usually on Sundays. I recognize that eating baked goods often is not a fabulous habit to fall into, but I live in the South after all and mindfully let myself succumb on occasion.

These orange and walnut scones are perfect with a side of pastured Canadian bacon, poached eggs and a large cup of tea.

Sit back and enjoy a leisurely breakfast. It will start your week off right!

Orange Walnut Scones: (makes about 10-12 scones)

*1 cup organic all purpose flour

*1 cup organic whole wheat pastry flour

*1/2 teaspoon sea salt

*2 teaspoons aluminum-free baking powder

*4 Tablespoons high quality unsalted butter

*2 fresh eggs

*1/3 cup raw cream

*1 Tablespoon orange zest

*1/2 cup chopped walnuts

Preheat oven to 425.

Mix all dry ingredients together in a medium mixing bowl. Blend butter into dry mixture with fingertips until well incorporated. Add the eggs mixing gently after each addition.

Pour in cream. Blend. Add the orange zest and chopped walnuts. Gently incorporate into mixture.

Place dough on a floured work surface. Roll out into a disk, about 3/4 inch thick. Cut into triangles and place on baking sheet. Bake until golden, about 12 minutes. Serve warm with butter and local honey.