Run Swim Bike Cook 2013--Lemon Rosemary Scones

February is here...and you know what that means. Time for the annual Ironman-meets-Ironchef Run Swim Bike Cook challenge! Originally, I planned on sitting this year out since I was due to have a baby, well, today. Instead, I have a gorgeous eleven-day old daughter hiccuping in my lap as I type. Rather than feeling exhausted and sore, I feel energized and strong. In fact, I've felt so good that instead of waiting six weeks to get active, I've walked six miles, ran one, and completed a RIPPED* class at the gym.

*In case, like me, you had no idea, RIPPED is a cardio/strength-training workout involving Resistance, Intervals, Power, Plyometrics, Endurance, and Diet. (Okay, so I'm not exactly sure how "diet" plays into this hour at the gym, but the acronym doesn't work without it.)

Going back to the gym required a big dose of humility. I knew that coming back so soon after the birth would attract a lot of attention, and I dreaded all of the questions and comments. I'm certainly not any sort of fitness superstar, and I didn't want to portray myself as one. At the same time, however, I'm the only one who can really listen to my body. And my body is telling me that it feels great--healed, strong, and ready to move. I didn't let pride keep me from shaking my stuff in Zumba class with a nine-month monster belly; I wasn't going to let pride keep me from the emotional high of working out after the birth either. And can I just say--class seemed easy? Push-ups and planks and mountain climbers and tricep dips are all SO much easier when you're not toting an extra thirty pounds around your middle.

So while I doubt I'll be completing an entire Ironman this February, I don't plan on sitting around on my duff either. It's a good thing, too, since there are so many delicious things to bake...like Lemon Rosemary Scones for breakfast.

Key ingredients:

The recipe (A Cuisinart Original):

Lemon Rosemary Scones

Ingredients

2½ cups unbleached, all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon table salt
1 tablespoon lemon zest
1 tablespoon chopped fresh rosemary
6 tablespoons unsalted butter, cut into ½-inch cubes, room temperature
2/3 cup buttermilk
1 large egg
2 tablespoons heavy cream (for brushing)

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper; reserve.
Place the flour, sugar, baking powder, salt, zest and rosemary in the bowl of the Cuisinart Hand Stand Mixer. Using the flat beaters, mix the dry ingredients on speed 1 to combine. Add the butter and mix on speed 2 until mixture is shaggy. Reduce the speed to 1. With the mixer running, slowly add the liquid ingredients until just combined; do not over mix.
Pour the mixture onto a clean counter/large cutting board. Form the dough into a 10-inch disc, about 1-inch high. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream. Bake in preheated oven for about 30 to 35 minutes or until golden brown. Let cool before serving.

The scones were delicious--how could they not be with 6 Tablespoons butter? The recipe was a definite keeper, although the next time we make it we might try to lighten it a little. The lemon-rosemary twist was subtle, but tasty. Perfect for a lazy Saturday morning.

Pair with my hubby's famous scrambled eggs, rosemary sausage, and if you're feeling particularly decadent, some steaming hot chocolate. Bon appetit!

And some cute photos of the even yummier dish we baked.