A Beautiful Sunday Morning in Lent

Sunday mornings are always magical for me. But even more so during this beautiful Season of Lent. There is a quiet that seems to fill my soul during this time of reflection.

Today is the second Sunday in the Lenten Season, and the Gospel reading is taken from Luke. It is the story of Christ’s transfiguration. Luke tells us that Jesus went away from the twelve, taking only Peter, John and James with Him as He sought solitude in prayer. While Christ prayed on the mountain, His Apostles fell asleep as they waited. Suddenly they were jolted awake to witness Jesus in conversation with two recognizable figures of old, Moses and Elijah. Lent is like this for us today. It is a time for the faithful to be jolted awake from our complacent slumber. In order to do that, we need to set aside time to converse with the Lord and allow Him to transform us into faithful followers, steadfast in our belief and conviction.

A person of strong faith should never be proud or think themselves better than others but rather be humble. Lord, I believe. Help me in my unbelief. The Lord God has heard our plea and has answered. That is a humbling experience indeed. The Lenten season is a time of great opportunity to redirect our sights, to turn away from worldly distractions and to grow in our compassion, love and understanding. It is a beautiful time. A time to slow our hurried lives and spend time in the moment surrounded by the Lord. Often God speaks in a hushed whisper. We live in a world filled with noise. To hear His whisper, we need to quiet our minds and listen with our hearts. His peace is there in the quiet moments of reflection.

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Enjoy the quiet of this new day with fresh baked Scones and Mock Clotted Cream.

Glazed Lemon Blueberry Scones and Mock Clotted Cream
Mock Clotted Cream
1 cup Heavy Cream
1/3 cup Sour Cream
1 tablespoon Powdered Sugar

Using a whisk attachment on a mixer, whip heavy cream until stiff peaks form.

Remove bowl from the mixer, hand whisk in the sour cream and powdered sugar until combined. Store in the refrigerator until ready to serve.

Scones
1 large Egg
1/4 cup Butter
1 large Lemon, zested
1 cup Sour Cream
1/2 Lemon juiced
2 cups Flour
1/3 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Blueberries

Let egg warm to room temperature. Melt butter, set aside. Heat oven to 400 degrees. Lightly grease a rimmed baking sheet, set aside.

Zest the lemon and place it into a small bowl with the sour cream and lemon juice. In a large bowl whisk together the flour, sugar, bakng powder, baking soda and salt.

Once the melted butter has cooled add it to a bowl with sour cream. Whisk the egg into the sour cream mixture. Stir wet ingredients into the dry ingredients.

Gently fold in the blueberries. Drop scones by the heaping tablespoonfuls at least an inch apart on the prepared baking sheet. Bake in the heated oven for 15 minutes or until lightly browned.

While the scones bake, prepare the glaze.

Glaze
1/2 cup Powdered Sugar
1/2 Lemon juiced

In a small bowl combine powdered sugar with lemon juice. Stir to blend.

Remove scones from the oven, place on a wire rack. (I put mine over a sheet of butcher paper for easy clean up) Drizzle scones with glaze while still warm.

Serve scones warm with Mock Clotted Cream and a cup of your favorite tea.

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From the shining cloud the Father’s voice is heard:
This is My beloved Son, hear Him.