The more he gives to others, the more he possesses of his own. -Lao-Tzu

Hello, sweet friend…

As a child I never understood what my parents meant when they said “it’s better to give than to receive.”

I now know that when I give to others I do this out of abundance. I have already received and therefore I’m able to give.

I can’t give away something I don’t already have…and so I’ve learned to give when the spirit moves me knowing that it will be replenished.

That being said…I’ve come to also accept that I can’t change the world…

however I can nourish those near to me…knowing that when I do, it will bring out my best…

growing in awareness, sensitivity, and love…

I can help create a more humane world.

👩‍🍳

What’s Cooking?

LEMON SCONES

I know that I just posted a recipe for lemon sugar cookies last week, but this time of year is great for baking with lemons. I must say that I also find lemon flavor cheerful & bright…and I’m thinking we could all use a bit of cheer right now.

Ingredients

2 3/4 cup flour

1/3 cup sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/4 teaspoon salt

1 Tablespoon lemon zest

3/4 cup cold butter cut into small pieces

1/2 cup milk

1/4 cup fresh lemon juice

2 Tablespoons melted butter

2 Tablespoons sugar

2 teaspoons lemon zest

Instructions

Preheat the oven to 350 degrees.

In a large mixing bowl combine the first 6 ingredients. Add the butter and cut it in with a pastry blender or fork until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture and pour in the milk and lemon juice. Stir until just moistened.

Turn the mixture out onto a floured surface and knead the dough 4-6 times, just until the dry ingredients are well incorporated and the dough is easy to shape.

Pat and shape into a round 1 inch thick and approximately 8 -9 inches in diameter. Cut into 10 wedges and place onto a baking sheet, separating the wedges slightly.

In a small bowl, mix together the remaining melted butter, sugar, and lemon zest. Use a pastry brush to evenly brush the topping over each scone.

Bake at 350 degrees for 14-16 minutes or until the bottom edges have lightly browned.