If you would’ve told me that you can have part frustration and part laughter when raising a child with Reactive Attachment Disorder, I would’ve told you, you were crazy. That is if you had told me that during the frustration part and before I learned to laugh. Or should I say, choose to laugh?
OH, I cry….a LOT. But so many times when I attempt to tell of the events that made me cry, it makes me laugh. The things we live through are stranger than fiction and only others who are raising similar kids can understand.
It starts early when the little ones are literally caught with their hand in the cookie jar….I mean literally. He is standing there with Oreo crumbs on his face, the cookie jar on his lap with his hand in the jar. “Did you take a cookie?” “No, I did not.” Many kids may do that same thing, but kids with RAD take it a step further. As they hone their gift of lying, they will fight this fight to the death. He did NOT take the cookie and you are a fool to even consider the possibility. He will take any and all punishments necessary, but he will not back down and admit the obvious truth. It’s who he is. Frustrating? Yes. Laughable? Eventually.
This week was a real struggle for our family. Lots of real, sad and frustrating moments when the light of laughter hit me. After two days of battles and tears, we were still implementing a punishment for some major bad behaviors. Our son came home to see if we had forgotten the trauma he had caused our family and asked if the punishment had been rescinded. When I told him that it hadn’t he exclaimed, “Well, no scone for you!” I burst out laughing! Seriously, you think you can win back my affection with a day old scone that you received from Panera bread for free when they donated it to your school?! But, the scone story doesn’t end there, it turns out I wanted the scone. I mean, some days, it feels like I don’t get any treats at all and I knew the scone was in his backpack and I love Panera Bread Scones. After he left for his basketball game, I convinced myself that I did indeed deserve the scone and I took it out of the bag. I left it on the table to enjoy later. In the meantime, our kittens thought that they deserved the Scone and while I was out, they drug the Scone containing plastic bag onto the new carpet in the living room to enjoy. Just my luck! No Scone for me. The best part, though, is that when my son came home and asked “Hey, where is that Scone?!” I could honestly reply, “The kittens got it.”
Does a Scone make up for the pain? No, it doesn’t, but a boy with a heart that thinks it might may a little.
By the way, if you are having a “No Scone for You” kind of day, you can make your own!
Cinnamon Chip Scones
Tender and crumbly, these simple cinnamon chip scones taste like cinnamon rolls and are packed with sweet cinnamon chips! Don’t leave out that heavy cream; it’s imperative to their rich taste.
- 2 cups (250g) all-purpose flour (careful not to overmeasure)
- 1/2 cup (100g) packed light or dark brown sugar
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 8 Tablespoons (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus a little extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups cinnamon chips1
- optional: coarse sugar for sprinkling on top before baking
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) black coffee (or milk/half-and-half/cream for a plain vanilla glaze )
- 1/4 teaspoon vanilla extract
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works – here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.
- Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
- I use Hershey’s Cinnamon Chips, pictured in the post above. If you can’t find them: I usually see them in Walmart and grocery stores in the fall-winter months. Or sometimes year round! But no fret if you can’t find them– they’re sold on Amazon for relatively cheap for a pack of 6. If you do not want to buy them, feel free to make my chocolate chip scones which is the same recipe but uses a little less cinnamon, chocolate chips, and a simple sprinkle of confectioner’s sugar instead of glaze.
DID YOU MAKE A RECIPE?
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