These can be served warm or cold, and the given proportions yield about 16 medium sized pieces.
♕2 cups / 290g white flour
♕4T / 50g white sugar
♕0.5 t / 3g baking soda
♕0.5T / 5g baking powder
♕6T / 85g cold butter, cubed
♕1.25 cups + 1T / 250mL cream
♕0.5T / 5mL vanilla extract
♕0.5 cup / 60g walnuts, crushed into pieces 1cm or smaller
♕Preheat oven to 425˚F / 220˚C.
♕In a large bowl, combine all dry ingredients and combine well.
♕Add in butter cubes, and mix well either with a large wooden spoon or with very clean hands.
♕Gradually stir in cream and vanilla extract. Stop mixing once dough becomes evenly moist.
♕Stir in walnut pieces.
♕Drop scones in circles on a parchment-covered baking sheet, or cut into triangle shapes. Make scones approximately the size of a deck of cards.
♕Bake for 15 minutes, rotating the sheet halfway through the process if you have poor convection.
note: you will probably have two batches of scones.