Lavender Scones with Raspberry Jam

     Get this: great minds truly think alike, because Karly and I made the same dessert this week - the Raspberry Shortbread Cutout Cookies. So on the spur of the moment, I had to come up with a second dessert for you: Lavender Scones with Raspberry Jam. Think "sweet biscuit with jelly". Great with a cup of tea or coffee.
     And a huge thanks goes to Mystic Blue Spice Company for contributing a nice big sample of their Lavender Sugar!

--- Jenny


LAVENDER SCONES WITH RASPBERRY JAM

2 cups all-purpose flour
1/4 cup lavender sugar 
(or 1/4 cup sugar plus 2 tablespoons lavender flowers)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled butter
1/2 cup buttermilk
raspberry jam

     In a medium bowl, combine dry ingredients. Cut in butter until mixture resembles dry crumbs. (This is better achieved in a food processor) Add buttermilk and hand stir until just mixed. 
     Turn onto a floured surface and knead 4 or five times, shape into a ball, and flatten to about 1/2 inch thick on a baking sheet. Use a knife to cut the dough into 8-10 pieces. 
     Sprinkle with a bit of remaining sugar. Bake at 350 for 20-25 minutes or until lightly browned.

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