Scones to Celebrate the Coming of Spring

Mid-winter, especially in Chicago, is a time when we could use an extra holiday--something to lift our spirits and remind us that better days are coming. The Gaelic festival Imbolc fits the bill nicely. Celebrated on February 1 or 2, Imbolc marks the halfway point between the winter solstice and the spring equinox.

The winter solstice (December 21) is the day when we get the least amount of daylight, and on the spring equinox (March 21), we get equal amounts of daylight and darkness. Imbolc marks the end of the darkest days of winter and heralds the coming of spring. And it doesn't rely on what some goofy groundhog has to say about the weather.

Imbolc is a celebration of fire, purification, and new beginnings. Imbolc is a Celtic word that means "in the belly," and it refers to the lambs that will soon be born. It also refers more generally to the seeds in the earth that will spring forth into life with the changing seasons.

Imbolc is the day when the Irish Celtic goddess Brigid is celebrated. Brigid is the goddess of fire, fertility, crops, poetry, and the home. For Christians, Imbolc is the feast day of St. Brigid of Kildare, the patroness saint of Ireland. St. Brigid is also the patroness of learning, healing, protection, and livestock. One Imbolc custom is making "Brigid's crosses" out of woven wheat straws or rushes and hanging them up outside houses or stables to invoke Brigid's protection.

Scones like these hearty Scottish oat scones were traditionally eaten on old-world feast days. The round shape of the dough symbolizes the pagan concept of the "wheel of the year," and the eight individual pieces represent the eight pagan feast days that celebrate the changing seasons. I made this recipe to remind myself that the darkest days of winter are over and spring is on its way.

Oat Scones

*Based on a recipe found in the Lichenwood Rambles blog

Ingredients:

1.5 c. flour

2 c. rolled oats

1/4 c. sugar

4 tsp. baking powder

1/2 tsp. salt

1/2 c. dried cranberries, dried cherries, or raisins

1 egg

1/2 c. butter, melted

1/3 c. milk

Instructions:

Heat oven to 425 F. Combine flour, oats, sugar, baking powder, salt, and dried fruit in a large bowl. Make a well in the center. In a separate bowl, mix the melted butter and milk together. Beat the egg and add to the butter and milk mixture. Pour the liquid into the center of the well. Stir to make a soft dough. Pat dough into 2 6-inch circles on greased baking sheet. Score each circle into 8 pie-shaped wedges. Bake for 15 minutes until risen and browned.

Sources:

Clare Gogerty, The Witch's Yearbook (David and ChaFrles, 2023).

Danielle Prohom Olson, "Rosemary Oat Bannock for Imbolc," Gather Victoria.

"Imbolc Food and Flower Essences," Lichenwood Rambles.

"Imbolc" Wikipedia (February 1, 2024).

"Brigid of Kildare," Wikipedia (February 1, 2024).

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