You guys. This is a big week here in the Ingraham household. You see… my puppy is turning ONE on Thursday! Can you tell I don’t have kids yet? (lol)
Yes, I am totally that annoying dog mom who is obsessed with her puppy and totally wants to throw her dog a first birthday party. I have no shame. My husband, on the other hand, thinks I’m crazy, but I still think a puppy cake and party hats may need to make an appearance this week. I mean, he only turns one once, right?!?
Hmmmm, decisions, decisions…
As Augie inches closer to one year, we’re really noticing that he’s calmed down quite a bit and he’s definitely maturing. Don’t get me wrong, he still tries to steal our socks out of the laundry and runs around the apartment until we chase him on a regular basis, but that crazy constant puppy energy is starting to fade.
I say that today and tomorrow he’ll be super hyper. But for the most part, he’s starting to act like a mature one-year-old 😉 Ahhh how they grow up so fast!
I tell Nate almost every single day how happy I am to have Augie in our lives. He honestly adds so much joy and constant love— who can resist those puppy snuggles every morning and night?!? And the excitement every time we come home? And when he plops down on my head when I’m trying to take a nap??
Well, I guess that one I could do without. But really, he is the best!
Anyways… you came here for scones today right?? Let’s get down to business!
Recently I have been ALL about the scones.
Usually when it comes to breakfast pastries, I’m a muffin or bread girl through and through. But ever since I made these Ginger Almond Scones a few months ago, I’ve been unstoppable with scones! Speaking of which, I just made another batch of those ginger almond babies last weekend for Mother’s Day brunch and they were a huge hit. So there’s your PSA to try them 😉
Anyways, my favorite way to make scones is definitely using the clutch almond and oat flour combination. Not only does it make them naturally gluten free and protein-packed, but it also allows for this soft, tender, yet nutty texture that I absolutely adore.
This time, I decided to go a little tropical with some shredded coconut and chunks of dried MANGO. I think this is the first time I’ve ever even used mango on this blog. Crazy! But really, that pop of sweetness from the dried fruit, paired with the nuttiness of the coconut is simply perfect.
So if you’re a mango fan, or just looking for a little tropical action in your breakfast, these Coconut Mango Almond Flour Scones are for you! Enjoy!