Wednesday, September 22, 2010

Tea with Jam and Bread

Smitten Kitchen's dreamy cream scones recipe calls for currants, but I was craving scones and all we had were frozen blueberries.

Turns out, baking can be a flexible sport. These were scrumptuous. And I'm going to be sad when our jar of rhubarb-raspberry jam from Timboon Farmhouse in Australia is nothing but a salad dressing container.

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