Preheat oven to 425
Mix together in a medium sized bowl:
2 cups Wasatch Waffles Five-Grain Stone-Ground Waffle & Pancake Mix
1 cup rolled oats (instant or old fashioned)
1/4 cup sugar
Use a pastry blender or a potato masher to cut into dry ingredients:
8 TBSP Butter chilled and cut into pieces (finish cutting in when butter is pea sized & smaller)
In a small bowl combine:
1 beaten egg
2/3 cup whole or low fat milk
1 tsp vanilla
Combine above wet and dry ingredients just until moistened.
Sprinkle this mixture over moistened dough in bowl and swirl in, do not mix all the way in.
2 teaspoons ground cinnamon
2 tablespoons sugar
Optional 1/2 cup toasted finely chopped pecans (not used in pictured scones)
Optional 1/2 cup chocolate chips (shown in pictured scones)
3/4 cup powdered sugar
3 or 4 tsp milk
Drop by 1/4 cup onto parchment lined baking trays 2 inches apart. Bake for 11-13 minutes, until golden brown. Remove to wire rack; cool 5 minutes.
In small bowl combine powered sugar and enough milk to make a smooth glaze. Drizzle over the tops of warm scones. Serve Warm.