College graduation is less than a month away. Whoa.
What am I doing with my last days of college freedom? Aside from the obvious tasks—like going to class, doing homework, studying, etc.—I’ve decided to make more time for the things I enjoy in life. Whether it’s baking, swimming, singing, talking with friends, reading or catching a good laugh, I’m trying to finish the semester right by allowing myself to do the things I love.
I have the rest of my life to work. This is a phrase others have told me multiple times throughout the workaholic phases of my college career; but it’s just now starting to hit home.
I don’t regret any of the hard work I pursued during my undergrad years. I do, however, wish I’d been a little more spontaneous with my time. For example, making scones on a Monday morning—for no particular reason—just because I love to bake. I wish I’d done random things like this more often. Life’s unplanned moments bring so much joy…especially when those unplanned moments revolve around what we’re passionate about.
That’s why I’m joyful about my future, even though it’s currently unplanned. I’m not sure what my job will be yet, but I know that I will aim to continue practicing my practices. For now, that means kicking back for more devotional book writing with a steaming cup of coffee and lemon poppy seed scone.
Side note: Give the whole wheat flour a chance. It pairs really well with the lemon’s acidity, making it a bit less punchy.
Whole Wheat Lemon Poppy Seed Scones
2 cups whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
Pinch of salt
1 stick butter, chilled and cut into small pieces
1 teaspoon vanilla
1/2 cup & 1 tablespoon milk, divided
1/2 cup lemon juice
1 tablespoon poppy seeds
1) Preheat the oven to 375°.
2) Combine the flour, brown sugar, baking powder and salt in a food processor and pulse until combined. Drop in the cold butter pieces and pulse quickly until butter is chopped into pea-sized bits.
3) In a separate bowl, whisk together 1 of the eggs, vanilla, 1/2 cup of milk and lemon juice.
4) Pour the liquid mixture into the food processor while running until just combined.
5) Transfer the dough onto a well-floured surface and knead slightly while forming into a 1″ high disc. Using a sharp knife, coated in flour, slice the disc into 8 pieces (like cutting a pie). Place the scones onto a greased cookie sheet.
6) Next, whisk together the remaining egg and 1 tablespoon of milk. Using a pastry brush, coat the scones in the egg wash.
7) Bake for 20 minutes, or until the scones are golden brown and firm on top.
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