TLDR: Advent family traditions can be opportunities to pray and grow closer to God.
Advent is ending and with it the idea of Jesus’ birth on Christmas is around the corner. We have a tradition in our house of having brunch in the morning. This year will be a bit different with Christmas falling on a Sunday, however, I will still likely make casserole for my husband and scones for me. Growing up, my Mom made homemade cinnamon rolls, however, I do not have the patience to get up and wait for them to rise. Being a fan of the Outlander series, I looked to find a scone recipe. I can make the scones the day before and bake them in the morning. One of my friends even bought the Outlander Kitchen Cookbook for me. As such, I thought you might appreciate a recipe for the Advent season.
The recipe being “Scottish” is appropriate with the Episcopal Church’s link to the Scottish church. I have blogged about this before, however, to recap, Samuel Seabury was consecrated as Bishop on November 14, 1784. He was an American citizen and therefore a traitor in the eyes of the church. This spirit of revolution continues throughout the Anglican Communion. The first woman consecrated Bishop happened in 1989 with the Consecration of Barbara Harris as Suffragan Bishop in the Episcopal Diocese of Massachusetts.
Jesus was a revolutionary, he promoted leaders who seemed strange at best and menacing at worst. Think of Paul, who persecuted Jesus and brought his ministry to Jews and Gentiles alike. Of course there was also Peter, his rock, who denied Jesus three times and was a fisherman by trade. There were also all of the women who were part of his ministry. With these revolutionaries on their way, I hope we are each inspired to act for Christ. Or at least pray about it while making some scones.
Beth Anne’s Very Revised Vegan Version - of Fiona’s Scones
- ½ Cup Brown Sugar (or coconut sugar)
- 2 tsp Cinnamon -
- 2½ Cups Gluten Free Flour (I sometimes combine Cassava and Chickpea)
- ¼ Cup Sugar
- ¼ tsp Salt
- 2 tsp Baking Powder -
- ¼ tsp Baking Soda
- ½ Coconut Oil, frozen. I put mine on a baking sheet and freeze flat.
- ½ Cup Full Fat Coconut Milk
- ½ Cup Almond Milk
- 1 cup Powdered Sugar*
- 2 TBL Almond Milk
Preheat the oven to 425° F. Place the rack in the center of the oven.
In a small bowl, combine the brown (or coconut) sugar and cinnamon. Set the bowl aside.
In a stand mixer: combine the flour, sugar, salt, baking powder, and baking soda. Add the Frozen Coconut Oil one Tablespoon at a time (reserving two tablespoons for later). Add in the Milk and yogurt to dry ingredients.
Place the dough on a lightly floured counter and sprinkle more flour as needed. Gently knead the dough 5 or 6 times. Return the dough to the bowl and chill in the refrigerator for 30 minutes. Remove dough from refrigerator and place on a piece of parchment paper. Roll the dough into a 12”x12” square.
Sprinkle cinnamon sugar over the dough in a thick layer. Roll the dough up into a log, using a spatula or turner if the dough sticks to the parchment paper. Make the loaf 4” wide x 12” long.
Sprinkle a knife with granulated sugar and cut the log into even quarters. Cut each quarter in half on the diagonal, for a total of 8 scones.
Carefully transfer the parchment paper to a baking sheet. Melt the remaining tablespoon of coconut oil and brush it over the tops of the scones. Bake until the tops and bottoms are golden, about 15-20 minutes. Cool on a wire rack for 15 minutes.
Whisk together the powdered sugar and milk in a small bowl. Use this for icing as desired.
* A note about sweeteners: Lankato makes a Keto friendly sweetener and Judee’s makes one from maple syrup. If you have a Keto or Paleo diet, this might work for you.
** I am not Scottish, but still love the country. My father’s grandma married a Scottish Man and I feel that gives me a connection, because my great grandmother was very dear to me.
My prayer for you is to have a meaningful Advent and Merry Christmas.
For His Sake,
Mtr. Beth Anne +
