Ruth’s Scones

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RUTH’S SCONES

This wonderful scone recipe is from Ruth Andrus, innkeeper of Leonard at Logan House Bed & Breakfast located in the historic Heritage Hill neighborhood in Grand Rapids, Michigan. For more of Ruth’s recipes, follow her blog at https://leonardatlogan.com/ 

 

Big Blend Radio Interview: Ruth Andrus shares how to make her scones recipe, baking tips and techniques. Listen here in the YouTube player or download the podcast on PodBean or Soundcloud.

BASE:
1 ½ cups flour
¾ cup rolled oats
¼ cup brown sugar
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
⅞ cup liquid (milk, cream, juice, espresso, etc.)
½ cup butter
1 tsp. vanilla, or other flavoring
¾ cup baking chips, and additional nuts if desired

GLAZE:

1 ½ cups powdered sugar

Enough liquid to make it the desired consistency

 

METHOD:

Preheat oven to 350 degrees.

Combine all dry ingredients. Cut in soft butter until you have crumbles.

Add your liquid. Stir well, add in baking chips or other add-ins.

Place on parchment-lined baking sheet into 2 piles. Wet your hands and shape into 2 circles, about ½ inch thick. 

Spray a large knife with baking spray and cut into 8 triangles, separating slightly.

Bake for 18-20 minutes. Cool slightly, then glaze.

 

The beauty of this recipe is that you can make so many combos of flavors!

 

Examples:

Espresso-Chocolate: Use Espresso/milk combo for your liquid, add espresso-choco chips, glaze with vanilla frosting. Yum!

Orange-Cranberry: Use orange marmalade and OJ for your liquid, a little orange extract, and vanilla, glaze with frosting made with orange marmalade, juice, and cream. Add cranberries too!

 

Have fun!

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About the Author:

This wonderful scone recipe is from Ruth Andrus, innkeeper of Leonard at Logan House Bed & Breakfast located in the historic Heritage Hill neighborhood in Grand Rapids, Michigan.

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