Cinnamon Walnut Scones

Scones are an easy and fun baking project that children can get involved in. This recipe uses whole grain flour to boost the fibre content as well as substituting half olive oil for the butter to improve the fat profile. Serve them as a snack with a side of fruit and yogurt if desired.


12 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
milk, wheat, egg, tree nuts
Equipment List
Baking sheet
Large bowl
Measuring spoons
Measuring cup
2 cups
whole grain flour
¼ cup
finely chopped or ground walnuts
3 Tbsp + 1 Tbsp
½ tsp
baking soda
1 tsp
¼ cup
olive oil
¼ cup
unsalted butter, cut into small cubes
½ cup + 1-2 Tbsp

Preheat oven to 375F and lightly grease a baking sheet or cover with a piece of parchment paper.
In a large bowl, combine the flour, nuts, 3 Tbsp sugar, baking soda, cinnamon and salt. Then drizzle the olive oil over top and sprinkle the cubes of butter. Using clean hands (fun for kids!), work the oil and butter into the dry ingredients until combined but crumbly.
Whisk the egg into the milk then pour over the dry mixture and stir into a dough. You may need to add ~1 Tbsp more milk if the dough isn’t coming together. Shape this dough into a large disc that’s about 1 inch tall and 12 inches wide. Brush the disc with the remaining 1 Tbsp milk and sprinkle with 1 Tbsp sugar. Gently score the disc into 12 slices (meaning place cut marks but don’t cut all the way through).
Place disc on prepared baking sheet and bake in oven for approximately 20 minutes until golden and set. Cool on a rack then cut into wedges and serve with a side of fruit.

Source: Nicole Fetterly, RD

Cinnamon walnut scones
Cinnamon Walnut Scones