A Variety of Mini Scones

On Mother's Day, we had a brunch and program for all the women at church. When we were discussing the menu, we decided to keep it simple. I suggested scones and volunteered to make a few varieties.
I apologize for the bad photos, but they were taken in a rush, on my way out the door to church.

I made a few recipes that I have made before- like these rhubarb and cranberry ones (Yes, I had one last bag of cranberries in the freezer that I used). And I tried a couple new recipes, like the Cherry Chocolate Scones and the Ginger Scones- both were very popular.

I also made a gluten-free scone, but used a gluten free mix and just had to add butter, buttermilk, dried blueberries and lime zest.
I used the Pioneer Womans' directions found in this post, to cut all my scones into minis, making them all much more figure friendly. Each recipe yielded about 30 or so mini-scones.
I also shaped and froze most of the scones ahead of time and just baked them straight from the freezer (just add a few minutes to the baking time)- a tip that Bridget shared on one of her posts about scones.

Recipe for Cherry Chocolate Scones
* I used milk chocolate chips
* I made a glaze with half&half and powdered sugar for these scones

Recipe for Ginger Scones
* I used milk, powdered sugar and ground ginger for the glaze

Recipe for Rhubarb Scones
* I used fresh lemon juice and powdered sugar for the glaze

Recipe for the Cranberry Scones
* this time I left out the egg yolk and used 3/4 cup buttermilk instead of heavy cream
the scones were much easier to shape because the dough wasn't as wet
* I used fresh orange juice, zest and powdered sugar for the glaze