Thank you for your encouraging comments on my last post. I’m still kind of reeling from all the emotion I felt about the TV show and the book. I know God is up to something in my heart and I’m anxious to know more about what exactly it is.
Anxious and nervous.
I don’t want this to be some “flash in the pan” revelation. I don’t want it to dilute with time. At the same time I’m not ready to plunge ahead into adoption or foster care, although I’m curious about volunteer opportunities.
For now, I just keep praying. I’m open to what God might say to me, and interestingly enough, even my weekly Bible study has started to speak to me about this issue.
I keep wondering if it’s one of those things like getting a new car. A Ford Focus, let’s say.
You never noticed them on the road before and now they are EVERYWHERE YOU LOOK. It’s as if they multiplied overnight and they are all you can see.
They obviously didn’t. You’re just aware of them now. They’re on your mind since you own one now.
I feel like that happens in Christianity sometimes.
We get some kind of feeling or desire and then everything we see and do seems to be a confirmation.
I believe that can be God directing us and gently guiding us toward what He wants for us. But I also believe that we can “see what we want to see” and that we can “over-spiritualize” things to suit our own desires.
So I wonder to myself, “Did the insights I gained while reading the book of Esther yesterday really parallel the burden God placed on my heart or am I just looking for something to back up what I’m feeling?”
The jury is still out, but I’m continuing to pray and seek God on this whole thing.
In the meantime, I’ll keep baking :)
These scones are one of my favorite baked goods ever.
They are not your run-of-the-mill dry, crumbly scones.
They are moist and sweet and delicious.
Finding the cinnamon chips can be a challenge, but I think it’s easier this time of year so you may want to buy a few bags to keep in your pantry. The chips I used for this batch were leftover from last year around this time and they were still yummy.
The scones themselves are not difficult to make. The ingredients are pretty basic and the dough comes together nicely.
Having buttermilk on hand could be a limiting factor with this recipe, but don’t let it be!
I happened to be out of buttermilk when the craving for these scones struck me last week. Google to the rescue!
You can substitute regular milk and white vinegar for buttermilk. Easy peasy.
Just take out a one cup measuring cup and add a tablespoon of white vinegar. Fill the rest of the cup with milk and let it sit for about 5 minutes.
Voila! Perfectly acceptable buttermilk substitute.
You’re welcome :)
So, now that you can’t use the buttermilk excuse, get crackin’ on making a batch of these beauties!
Cinnamon Chip Scones
makes 16 scones
adapted from How Sweet It Is
- 3¼ cups flour
- ⅓ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups cold butter (diced for easier incorporation)
- 1 cup buttermilk (or handy dandy buttermilk substitute)
- 1 teaspoon vanilla
- 1 cup cinnamon chips
- Preheat oven to 425.
- In large bowl combine dry ingredients. Using a pastry cutter or two knives, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in cinnamon chips. Turn onto a lightly floured surface and knead gently.
- Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 8 wedges.
- Bake at 425 for 13-15 minutes. I'd definitely go with 13 minutes and check on them. It's ok if the center seems a little moist, they'll come together as they cool and you want them to be moist!