Here is another recipe I tested for Robyn Webb over the weekend: Mini Currant Scones with Lemon Zest. I cannot provide you a full recipe (it will be published in the March issue of the Diabetes Forecast), but here is a general idea:
Make your scone dough and then use a 1 inch biscuit cutter to make mini bite-size scones. You can make this recipe with currants and lemon zest, or any other dried fruit, chocolate chips, orange zest, or just keep them plain. If you cut down on sugar, you can make them savory by adding fresh herbs and cheese.
These scones are perfect for breakfast, brunch, or as a snack. They were quite a hit at Jason's Cranium night.
2 comments:
These are really cute, Olga!
I totally want to make these. It's going to be tough to wait until March!
: )
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