(Pointing to Maggie, the Yorkie, who is sitting in the recliner)
Bailey: How’d you get up there?! Heather, HOW did she get up there?!
Heather: Well, she just jumped up there.
Bailey: She JUMPED!?
Heather: Yeah babe, she just jumped up there.
Bailey: Well, when I was a dog, I walked like this (Proceeds to do a jumping crawl type movement on all fours)
Heather: You were a dog?
Heather: When were you a dog? I thought you were a little girl?
Bailey: Well, I guess when I was a baby.
Heather: You were a baby dog?!
Bailey: Yeah! (Runs away to do dog things)
Cinnamon Roll Scones
For the scones:
8 tbsp (1 stick) unsalted butter, frozen whole
½ cup milk
½ cup greek yogurt
1 cup all-purpose flour, plus more for dusting the work surface
1 cup whole wheat flour
½ cup sugar, plus extra for sprinkling
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp unsalted butter, melted
For the filling:
Milk or cream, for brushing (I used cream. I’ll use any excuse to use cream.)
¾ cup sugar
2 tbsp ground cinnamon
For the finish:
2 tbsp melted butter
Coarse sugar, for sprinkling (optional)
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk
- Preheat your oven to 425˚. Spray a baking sheet with cooking spray or line with parchment and set aside.
- Grate the frozen butter on the large holes of a box grater and set aside.
- Whisk together the milk and yogurt and refrigerate until needed. Whisk together the flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
- Add the milk mixture to the dry ingredients and fold in with a spatula until just combined.
- Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, just until the dry ingredients have been mostly incorporated, about 6-8 times.
- Roll the dough into a 12-inch square. *Fun Fact: Melissa keeps a ruler in her kitchen for things like this. We actually use it to measure the right length and even the depth of things that we make. Heather wrote the words “You Rule” on it. It’s a funny joke. Fold the dough into thirds like a business letter. Fold the short ends of the dough into the center in thirds, forming an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and place in the freezer for 5 minutes.
- Return the dough to the floured surface and roll into an approximate 10-inch square. Lightly brush the top of the surface with milk or cream. Whisk together the cinnamon and sugar in a bowl and sprinkle the mixture over the dough.
- Roll the dough up into a tight log. With the seam side down, use a sharp knife to slice 8 round discs. Place the scones on the prepared baking sheet. Lightly brush the tops with melted butter and sprinkle with sugar.
- Bake until the tops are golden brown, about 16-20 minutes. Transfer to a wire rack and let cool for at least 10 minutes. In a small bowl, combine the powdered sugar, milk, and vanilla. Whisk together until smooth, adding extra milk or sugar until the desired consistency is reached. Drizzle the glaze over the scones and serve warm.
Source: adapted from Annie’s Eats