i can't believe i turned 28 last week!
i have a few, but very important things that have happened to me this year:
- the birth of my son
- becoming a stay-at-home mom
i definitely have gotten a large range of reactions when i tell people im a stay-at-home mom. anything fro "oooh that's niiiice........" to "WOW! That's AMAZING!" i understand the moms that do want to go back to work or have no choice but to work. all i can say is that to be able to witness my son's toothless grins every day never gets old. or to watch him learn something new and cheer him on along the way! i'm excited when he picks up a piece of fruit and eats it all by himself. and it brought tears to my eyes to hear him say "mama" for the first time loud and clear. i wouldn't be able to be the mom i want to be if i worked that is for sure.
staying home also means i can make myself birthday cake scones with coconut frosting if i want to. these scones are light and fluffy and drizzled with a lightly coconut-y glaze then topped with sprinkles, of course!
birthday cake scones
makes 16 or 32 minis
adapted from Allrecipes
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 egg, beaten
- 1 cup milk
- 2 cups powdered sugar
- 2 t. coconut extract
- 3 T milk
1) Preheat oven to 400 degrees F
2) In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3) Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet. To cut into 16 or 32 wedges, cut each wedge in half in the fat direction not the skinny direction so they aren't too thin.
4) Bake 15 minutes in the preheated oven, or until GBD (golden brown delicious). Remove to cooling rack.
5) Mix powdered sugar, coconut extract and milk together. Drizzle onto cooled scones and decorate with sprinkles!