Orange oat scones

I admit that I made these last spring, but they're worth remembering. There's not much I love more than getting up early and beating some butter and flour together. I used a maple oat scone recipe, from Smitten Kitchen's recipe. I likely substituted agave syrup for maple syrup because that's what I had. And knowing my usual habits, I probably added a few spices like cinnamon and nutmeg.

The most important part of making scones is the "incorporate" the butter into the flour while it's cold. You can cut up the butter into slices, freeze it for a bit, then put in all into a food processor. Works great for this!

Then I happened to have some orange buttercream frosting in the fridge, so I thinned it out to make a glaze. The frosting was made from powdered sugar, milk (or ricemilk), butter, orange zest, and a dash of Grand Marnier. I believe I added water and then microwaved it to make it liquid.

Once the scones were cool, I dipped them in the glaze, twice. They were delicious!