Raspberry Scones

4 cups flour
1/3 cup sugar, Sucanat or Rapadura
1 tablespoon baking powder
1/2 teaspoon sea salt
2/3 cup organic butter, cut into pieces
1 1/3 cups organic buttermilk
6 tablespoons raspberry jam

Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Using a pastry blender or fork cut in the pieces of butter until the mixture looks like course crumbs.

Add the buttermilk and lightly mix with a fork until it forms a soft dough.

Lightly flour a board and knead the dough.

Using a rolling pin roll dough out until it is about 1/2" thick and then make heart shape cut outs with a cookie cutter, about 4" in size. You should be able to make 12 scones when done.

Place half of the hearts onto a lightly greased baking sheet and top each with 1 tablespoon of the jam.

Slightly moisten the edges of the dough with water and place another heart on top to form a sandwich. Press the edges to form a seal.

Sprinkle the tops with the sugar and then with red sugar for added color.

Bake for 14-17 minutes in a 425 degree oven or until slightly browned. Makes 6 servings