I took the scones out of the 425-degree oven after about 12 minutes, slightly underdone because I didn’t want them too dry. They tasted just like they smelled, comforting and light. I slathered one with the lavender liliko‘i jelly and found it to be the perfect accompaniment, enhancing the delicate lavender flavor and adding a bit of sweetness that wasn’t too tart. Even my coffee tasted better after a bite of scone, everything suddenly bright and fruity. I went back for a second one while they were still warm, then regretted eating so much. Six scones that were just a little larger probably would’ve been the perfect size, after all.