Preheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.
Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.
Follow steps 1, 2 and 3 of Basic scone recipe.
Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.
Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
Place sugar,honey,water into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.
Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup.
Basic scones recipe:sooran.com