 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. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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