From the kitchen of One Perfect Bite...How times have changed! A year ago entertaining one or two dozen people wouldn't phase me. I had space enough to feed large groups of people, and meals and parties came together with ease. Here's the conundrum. Our new digs are much smaller and I have to be careful if we are doing anything larger than a dinner for six or eight. This week, I'm testing how many people we can comfortably squeeze into our condo. With one group of 12 and another even larger, I've decided to serve bite-size foods that will make it possible to feed folks without setting formal places at tables for which their is no room. A gathering on Wednesday is a "coffee" and, among other things, I'll be serving two types of miniature scones. One is American and the other is British. I found the recipe for British scones in Cook’s Illustrated magazine and with their help I was able to discern how the British version differs from our own. In a British scone, flour is sealed with fat, so gluten doesn't readily form and the dough can be kneaded with an abandon that would toughen the American variety. If you have a food processor, you'll find these currant scones a breeze to make. They'll take about 10 minutes of your time to assemble and just a bit longer than that to bake. I am happy to report they are delicious. I plan to serve these two-bite morsels while they are warm. I make and freeze these well ahead of serving and warm them, while still frozen, in a 300 degree oven for about 20 minutes before serving. I do hope you'll give this recipe a try. You won't be disappointed. Here is how the scones are made.
