I first made these muffins three springs ago, as a farewell and a thank you to one of the most compassionate, gentle, poised, and balanced women I have known, who entered my life at such a crucial time. Everything — from the words she said and the voice she spoke in, to the pure grace of her movements — was angelic. And with the impact she made on me I sometimes wonder if she really was an angel sent to help me out…
Bring me to a pastry shop, and scones are just about the only thing that’ll get my attention. I’m not one to fall for those buttery, flaky filled croissants or tarts or really anything with a pie-like crust. But scones are in their own wonderful category of pastry. They’re like big fluffy cookie-biscuits, and I love everything about that.
Even with my love for scones, I never seem to justify buying one, knowing how butter and cream and sugar laden they are. Sounds great for a treat, but not quite the nutritious breakfast I’m going for.
I was inspired to experiment myself by way of a scone recipe on a bag of hazelnut flour. First of all, anything made with hazelnut flour is going to be divine, right? Not to mention there will also be currants, and together this goodness will be baked into scones? Gotta try it.