Saturday, February 09, 2013

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 Lemon Rosemary Scones for breakfast.

Key ingredients:

The recipe (A Cuisinart Original):

Lemon Rosemary Scones


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)


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.


Erin said...

Yum! This is the recipe I was trying to come up with in my head!

Anonymous said...

In my view the scones would be terrific without any lemon or butter! The more buttermilk the better.

Brittney Richards said...

First of all, I love ya to pieces, but I think you are crazy. More power to you though- I'm impressed. Talk about making me feel like a big lame-o. I want to begin working out and start getting back into shape, but I'm not as brave as you and I'm waiting for my 6 week appointment (which is Monday). Unlike you, I felt dog tired and brusied after baby Zaby - I literally was bruised (the nurse said so - something she has never seen before). The fact that I had a second degree tear didn't help things much. I may have had an easy and fast labor and delivery, but I payed for it afterwards. As my mother would say, don't overdue it- it's not worth the pain.
I think I'm just going to start calling you wonder woman. You make me hopeful that I will feel good and amazing after I;ve had four children. :)

Susie said...

Ooo. Those scones look fantabulous! We'll have to come visit and have a repeat breakfast with you! Of course, the baby photos are precious and we'll have to come visit to partake of her in person, too

Erin Gibbons said...

I don't think I said congratulations, (I may have, but my mind is a little less sharp these days,) so if not, congratulations! I am so happy for you guys, and Annika looks VERY loved by her family, (especially Eli in that last picture.) You are my workout role model...I keep thinking I'll start a good habit of running and keep telling myself that someday I'll be like you and be so good at it that I actually like it :) I still remember a run we took together as roommates and how nice it was to just jog along and chat. Your family is just beautiful!

Kara said...

Oh Brittney, your bruises and tear sound just awful! I'm sorry that your recovery has been so tough.

In all truthfulness, I have to say that I don't think my super-fast recovery is normal. While I am extremely grateful for it, I think it's more of a heaven sent blessing than anything. God must have known I needed to heal quickly since Jason's going to be gone in the coming months...

Hugs to you, Bruce, Eliza, and baby Zaby. :)