That's a wrap on 2025 - How I spent the final days of this year 🌼 Flowers, Baking & Seed Sowing 🌱

Hello beautiful friends! 🌷💐 As the year draws to a close, I wanted to check in with you to not only revisit everything that's happen this year, but also to start planning for what's ahead. I hope this episode inspires you to look back on everything that you achieved this year. I know sometimes in can be hard to congratulate yourself, so allow me to do it for you... CONGRATULATIONS 😁 Another thing that I wanted to focus on in this episode is tackling those things that we continue to put off. I'm really enjoying the boost of energy that I get from not procrastinating and feeling like I'm on a roll. Now is the time. Let's make it happen! I'm going to spend the next few days planning and setting my goals for 2026 on paper ✨ Incase you missed some of them, below is recap of all the seeds I sowed: 🌱 Sweet Corn 🌱 Yellow Zucchini 🌱 Coriander 🌱 Lebanese Cucumber (might be pushing it or the hills, but I had lots of seed) 🌱 Beans - scarlet runner, dwarf snap, cherokee wax 🌱 Kale 🌱 Lettuce 🌱 Spring Onion 🌱 Sun Flowers - evening sun 🌱 Verbena Bonariensis And as promised, here is the recipe for the Lemon, Lavender & Poppy Seed Scones: Ingredients ~ Scones: 3 cups Self Raising Flour (375g) plus more for dusting* ½ teaspoon Salt 1 teaspoon Baking Powder 1 tsp of dried lavender 1 tsp of poppy seeds lemon rind from 1-2 lemons (adjust to your taste preference) ½ cup Vegan Butter (112g) 4 tablespoons Caster Sugar (50g) ¾ cup Soy Milk (180ml) 1 teaspoon Vanilla Extract 2 Tablespoons Lemon Juice freshly squeezed Vegan Cream: 250 ml of vegan cream ( I use Flora plant thickened cream) 2 tablespoons of icing sugar Scone wash (makes nice and golden on top) 50mls of plant milk and a dash of maple syrup Method ~ Preheat the oven to 220°C Sift the flour, salt, baking powder and sugar into a mixing bowl and give a mix. Grate the lemon rind into the bowl. Juice a lemon and pour 2 tablespoons of lemon juice to the milk, and add vanilla exract. Grind up the dried lavender and sift into the dry mix. Add the vegan butter and rub in with your fingers until the mix is crumbly. Then add the soy milk, vanilla extract and lemon juice and mix in with a spatula or spoon. Flour your work surface and add extra flour as needed. Roll it out to at least 1 inch thickness and shape with a cookie cutter or whatever you have on hand. If the dough is sticky, add a little more flour. You should be able to cu 4-5 scones, then roll again and keep cutting until you've used all the mix. Brush the tops of the scones with the soy milk and maple wash. Bake in the oven for 15 minutes. Best enjoyed warm! 💛 🪴 Featured in this video: 0:00 Intro - making flower bouquets 3:00 Baking lemon, lavender & poppy seed scones 8:40 My year on YouTube 16:50 Flower pressing 18:15 Washing my pots 21:06 Planting my Seedlings 28:40 Thank you and see you next year xox Thanks so much for watching ♥︎