I was in the front yard gathering hazelnuts – or was I in the backyard on a treasure hunt? (you dog owners know what I mean) It doesn’t matter, I was out in the yard picking up something or other when I had a thought – which may or may not have been profound.
I was thinking that maybe I should have parlayed my brains into considerable cash rather than taking the path of ministry.
‘Cuz Facebook is full of fabulous pics of fabulous trips. And it might be nice to have a lot of dough.
But then I started remembering Moses.
And how his feet stood atop a high mountain here on earth AFTER he was dead and gone.
Remember the pow-wow he and Elijah had with Jesus?
Scripture doesn’t name the high mountain, but most scholars think it was Mt. Tabor in Israel.
In the promised land.
Moses, as you will recall, was not allowed to enter the promised land while he was alive because of a breach in attitude. But AFTER he was a resident of heaven, he stood right there on Mt. Tabor, IN the promised land.
Because God is cool that way.
So I’m thinking that even if I never have enough dough to take a fab vacay, my glorified feet WILL stand on The Emerald Isle. In the land of my people.
Or anywhere else they want to stand.
I don’t think I’ll miss out on anything by choosing a low-paying life of ministry.
‘Cuz I think God is going to turn out to be way cooler than any of us bargained and saved and worked all our lives for.
I trimmed my raspberry bushes way back so I’ll have a bountiful second harvest in the fall.
Then I gathered more hazelnuts. ‘Cuz my gorgeous hazel rains nuts all day long.
After working hard in the yard – kinda’ hard, it’s hot – I didn’t feel like working hard in the house.
So I made scones instead.
I’ll walk you through the recipe in case you want to make them, too.
Wash and dry 1 cup of blueberries and stick them in your freezer. Why? I don’t know. I read somewhere that you should so I do. I think it prevents them from busting open.
Preheat your oven. 400 degrees for a conventional oven, 375 degrees for a convection oven.
Put the mixer’s bowl on your kitchen scale and dump 240 grams of all purpose flour into it. It’s a lot easier than measuring.
Don’t have a kitchen scale? Get one. And just for today measure out two cups of flour.
Add 1 TBSP baking powder, 3/4 tsp salt and 1/2 cup lemon-lavender sugar.
Don’t have lemon-lavender sugar? Make some. You’ll find the instructions here.
Cut 3 oz. (6 Tablespoons) of cold, unsalted butter into cubes and add them to the dry ingredients. Mix well on low.
Whisk 1 large egg and 6 oz. (3/4 cup) heavy cream together. While mixer is still on low, add the cream/egg mixture until just combined. Don’t overwork the dough.
Dump in the blueberries. Fold them in gently with your clean hands to keep the blueberries from breaking.
Form dough into a circle. Cut into 8 triangles. Try to separate them a little. *
Pour a little more cream into the bowl you used to whisk the eggs and cream and brush it on the scones.
Sprinkle with more lemon-lavender sugar.
See all the bits of lemon and lavender in there?
Bake for 20-25 minutes.
When the hub comes home he’ll say something smells really good.
Then he’ll ask what’s in the oven.
You’ll say “blueberry scones” and he’ll say, “yay!”
While you’re finishing your post he’ll have one and say, “I’m going to eat five of these for dinner.”
Which is good, ‘cuz you worked too hard in kitchen to cook.
* Note: If you want smaller scones, divide the dough and shape it into 4 discs. Wrap each disc in waxed paper and refrigerate an hour or so (or overnight). This way the dough firms up a bit and is easier to cut. It also keeps the scones from spreading too much in the oven.
Cut each disc into 4 triangles, separate, brush with cream and bake only 15 minutes (‘cuz they’re smaller).