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/
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
1 ½ cups powdered sugar
Enough liquid to make it the desired consistency
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!
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!