1stick cold unsalted butter, cut into 1/4-inch cubes
1/2cupchopped walnuts
1tablespoonturbinado sugar
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together egg, honey and 1/2 cup of milk; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir the flours, baking powder, baking soda, salt, and cinnamon. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Stir in the chopped walnuts.
Knead the dough by hand 8 to 10 times then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet. Brush the scones with 1 tablespoon of milk and sprinkle lightly with turbinado sugar. Bake in preheated oven 18 to 20 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.