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
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!
