How is it July already? This summer is just flying by!
Yup, I've still been running. I am gearing up for a half-marathon or full in the fall, just haven't decided which yet. I would probably need to start a training plan in the next 2-3 weeks. In the meantime, I've built my mileage back up from the Flying Pig, and am now getting about 40 miles a week.
So, just before 7am this morning, I was out running and crossed paths with another runner. We gave the usual wave & head nod, and then he asked me if I wanted to go to the running group that meets at 7am in the park.
A running group? That meets in the park? That is a half-mile from my house? Heck, yea!
So I went and I ran. With people! And I loved it. And I got on the texting list for activities and such. Turns out they meet every Sunday at 7am, M/W/F at 5:30am, and T/Th at 5:10am. (Yikes, that's early!)
So (if you can't tell already) I am very excited to be running with people. Especially for long runs! And excited to make some new friends.
Moving on, to the baking world. Because every runner is secretly fueled by baked goods. (Right?)
|Like the festive citronella set I got my Business Man as an anniversary present?|
I'm a big fan of scones. I loooove my cream scone recipe, and wanted to jazz it up for 4th of July. Blueberries and strawberries? But they'd have to be dried, as that's how you have to add mix-ins to that recipe.
But then I decided just to try a whole new recipe. I found a recipe for Oatmeal Raspberry Scones over at Annie's Eats. Turns out the recipe originated from a cookbook I actually own! (Dorie Greenspan's Baking: From My Home to Yours)
To make it festive, all I needed to add was blueberries and white chocolate chips, and we'd have 4th of July scones! So that I did.
|Gorgeous fresh raspberries!|
- 1 egg
- ½ cup milk
- 1 ⅔ cups all-purpose flour
- 1 ⅓ cups old-fashioned oats
- ⅓ cup sugar
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- pinch cinnamon
- 10 tbsp. cold butter
- ½ cup white chocolate chips
- ½ cup fresh raspberries
- ½ cup fresh blueberries
MethodPreheat oven to 400*F.
Combine egg and milk in small bowl.
In large bowl, combine flour oats, sugar, baking powder, baking soda, salt, and cinnamon.
Cut cold butter into small chunks, and rub into the flour mixture with your fingers until crumbly. (Or use a pastry cutter.)
Pour the egg/milk mixture into the flour mixture and mix with a fork until just combined.
Fold in white chocolate chips; then gently fold in raspberries and blueberries.
Drop dough by large spoonfuls onto greased baking sheet. You should get between 8 and 10. Bake in preheated oven about 18-20 minutes until golden brown. Enjoy with coffee or tea!
Source: adapted from Annie's Eats.