Lemon Lavender Scones with Strawberry Balsamic Jam

Celebrate Spring (or Ostara) with these delicious scones!

Lemon Lavender Scones

• 1/2 cup buttermilk, chilled
• 1 teaspoon dried lavender, finely chopped
• 1 egg
• zest and juice from 1 lemon
• 1 1/2 cup flour
• 1/2 cup quinoa, cooked and cooled
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled

1. Preheat oven to 375 degrees, and adjust the oven rack to the middle shelf.
2. In a small bowl, beat buttermilk, lavender, egg, lemon zest and lemon juice.
3. In a larger bowl, sift flour into a bowl. Whisk in sugar, baking powder and salt. Thoroughly incorporate the quinoa. Rub the butter into the flour mixture.
4. Fold the wet ingredients into the dry ingredients.
5. Gently knead on a lightly floured surface. Form into a 7-inch circle, approximately 1-inch thick. Using a pizza cutter (or other sharp knife), cut the dough into 8 wedges.
6. Transfer wedges to a prepared baking sheet and bake 15 minutes, until the scones are golden brown and a toothpick inserted in the center has a few crumbs on it.
7. Serve scones immediately.
8. Store in an airtight container for 2 - 3 days, or freeze up to a month.

Yields: 8 scones

Strawberry - Balsamic Jam

For every 8 ounces of prepared jam, mix 1 tablespoon of balsamic vinegar into it.