Cinnamon Scones with Pecan and Walnut Streusal

I was looking everywhere for a cinnamon scone recipe the past few weeks and was having a really hard time finding a decent recipe.  Its so weird, you'd think cinnamon scones would be a popular item, but apparently they are not.  I'm not really a fan of scones, I think they are too dry and I'd much rather eat a donut but my mom wanted them for the trip down to Alabama last weekend and cinnamon was the only ingredient that I could think of that would make me enjoy the scone.  I ended up creating my own recipe since I couldn't find one that I was happy with and man did it turn out good.  It honestly tasted like a cake donut and it wasn't dry at all.  Minus the frying part though, it probably wasn't much healther. 

cinnamon scone.
2 3/4 cup all-purpose flour
3 1/2 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/3 cup granulated sugar
1 stick (1/4 lb) chilled butter, cut into chunks
1/2 cup chopped walnuts (toasted)
1/2 cup chopped pecans (toasted)
2/3 cup heavy whipping cream
3 teaspoons vanilla extract
2 large eggs

walnut pecan streusal topping.
3/4 all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup plus 3 tablespoons firmly packed light brown sugar
6 tablespoons chilled unsalted butter, cut into chunks
3/4 teaspoon pure vanilla extract
1/2 cup chopped walnuts (toasted)
1/2 cup chopped pecans (toasted)
                           
                                     ready for the oven.

1. Preheat oven to 400 degrees F
2. Line 2 large cookie sheets with parchment paper
3.  Sift dry ingredients (up to and including sugar) in the bowl of your food processor or in a medium sized bowl if you don't have a food processor. 
4. Drop in chunks of butter and pulse until fully combined or you can use a pastry blender or a fork and mix by hand if you don't have a food processor. 
5. Add the chopped nuts to the mixture and combine. 
6. In a large bowl, whisk cream, eggs and vanilla.
7. Add the flour mixture and stir until a soft dough forms (I started this with a spoon and then finished with my hands).
8. Turn the dough out onto a lightly floured surface and knead for about 1 minute.  If the dough seems to sticky, add more flour as needed. 
9. Pat the dough into 2 equally sized round disks (should be about 3/4" thick) and cut like a pie into wedges (I cut mine into 5 wedges for rather large scones).   
10. Make the Streusal:
1. Combine first 4 ingredients in the bowl of a food processor 
2. Add butter chunks and vanilla; pulse until small clumps form
3. Mix in toasted nuts
11. Press a small handful of streusal onto the top of each unbaked scone
12. Place scones on baking sheet and bake at 400 degrees F for 13-15 minutes.  The scones should almost look like they are not done.  They should be just slightly golden on the bottom edges.  Insert a knife or toothpick into the scone, if it comes out clean, they are finished.