This whole due date thing was like a bad surprise birthday party, wasn’t it?
Just kinda came and went, just like that! Like I said, my patience was better than ever on Tuesday. Even Wednesday, I was pretty good. Thursday… well, Thursday was a day I’m not proud of. I may have spent most of the morning in tears and my pajamas watching ‘A Baby Story’. All this was after a night of not sleeping hardly at all- be glad you weren’t here!
My mom came over that day and made me take a nap to recharge and then we walked in our orchard for a while- it totally did the trick and I felt much better afterwards. Ever since Thursday, Joey, my mom, and my little sister have joked that they are ‘taking shifts’ with me to keep me distracted and happy 🙂
Aaaanyways, each day since Thursday has been much more positive, and I’m trying to return to my ‘patient’ self. Actually, what’s pretty awesome is that our Bible study right now is the book of James, and I’m trying to memorize the first chapter right now and it’s all about perseverance! Thank you Lord! Hint taken.
Working on patience and perseverance is hard work guys- I’m sure you’ve all had your fair share of it. To help us have energy for that task, would you like a scone? They’re super good.
Remember when we were making all the Starbucks goodies a few months ago? It’s back! This is the Mini Vanilla Bean Scone- I love these because they’re small and you don’t have to feel bad about having like, six of them because they’re mini. Six basically equals one. I was always a rockstar at math.
They were a last minute decision to make, and took next to no time at all! They’re a lovely little accompaniment to a hot cuppa joe. Light, fluffy, and absolutely PACKED with vanilla flavor! They’ll pick you right up if you’re feeling
overly pregnant a little down 🙂
Enjoy! I’m just going to assume that I’ll be sharing another pregnancy update with you this coming Tuesday. We shall see!
P.S. I’m still feeling very good. Not sleeping quite as well, but I’m not sure if it’s due to being anxious about baby’s arrival or being large-o. Not too much has changed since my last update! I had been having contractions about 5-6 minutes apart earlier this week but those have come and gone. We’ll see if they come back!
Mini Vanilla Bean Scones
lightly adapted from The Art & Soul of Baking, simple cream scones
makes 16 small scones
2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, cold & cut
1/2 cup nonfat vanilla greek yogurt
1 vanilla bean (scrape 3/4 of the vanilla bean, save 1/4 for glaze)
1/4 teaspoon vanilla extract
Vanilla Bean Glaze
1 cup confectioners’ sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 of the vanilla bean
Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, and salt in food processor. Add butter and process until butter is combined and resembles coarse meal. In small bowl combine, egg, yogurt, vanilla extract, and 3/4 of the vanilla bean. Add to food processor and pulse until dough forms a ball. Remove to a lightly floured surface and divide dough into two balls. Pat each ball into a 3/4 inch thick circle. Cut each circle into 8 triangles, making a total of 16 mini scones. Place on a cookie sheet lined with parchment paper about 1 inch apart. Bake until lightly golden, about 10-12 minutes,. While scones are cooling make the glaze. Combine 1 cup of confectioners’ sugar with milk, vanilla extract, and remaining vanilla bean. You can use a spoon to spread on the tops of each scone or dip each scone to coat top.
Note: You can use vanilla bean paste as an alternative if you don’t have a vanilla bean on hand.