Just Scone It


A windy February day postponed my run till tomorrow. My mom was planning to join me on the bike and we were afraid she might blow away!  Instead I worked out with my parents in our basement gym.  It’s quite a place of inspiration with posters of all the family members doing something athletic (for me I’m about 11 years old surfing at the beach…hmm I wonder how much I’ve changed because I feel like I have just as much energy).  The posters in this home gym remind me that we should always be encouraged to “Just Do It” as the Nike slogan pronounces.  Never be afraid to try new things–in this case–physical endeavors during our lifetimes.

After the workout I tested my hand at a new recipe–runner’s scones that I found in my cookbook.  Like my protein bars I wanted to test another option for pre/post/during run snacks.  A healthier, sweet-tasting treat packed with oats, flax seed and protein powder.  All I need now is a mold that makes them actually hold the scone-like shape (they look a bit more like cookies).  They taste great (even tastier than the protein bars from a few weeks ago) and I think I can carry them along for upcoming long runs or just enjoy with a cup of tea. For this recipe I chose chocolate chips.   

Runner’s Scones

(The Runner’s Cookbook compiled by Alison Wade; recipe recommended by Ann Gaffigan, 2004 USA champion in the 3,000m steeplechase)

Ingredients

1/2 cup peanut butter
1 cup brown sugar
1 teaspoon vanilla extract
2 scoops protein powder                         
1 egg
1/4 cup skim milk
1/8 cup water
2 tablespoons honey
1/2 teaspoon baking soda
1 teaspoon salt
1 cup wheat flour                       
3 cups plain oats
2 heaping tablespoons flax seed 
1 cup dried fruit-raisins, dried blueberries, dried cranberries, or chocolate chips

1.  Preheat oven to 350.

2.  Mix the peanut butter, brown sugar, vanilla, protein powder, egg, milk, and water until very creamy.

3.  Mix in the honey, baking soda, salt, flour, oats, flax seed, and dried fruit or chocolate chips.

4. Drop in large spoonfuls onto greased cookie sheets. 

5.  Bake 10-12 minutes.

Yield:  2 1/2 dozen medium scones

About mileoneandcounting

I'm a young professional living in the Washington, DC area. Since moving here in 2007 I have honed a passion for running and fitness. Growing up I played soccer and softball (and tested track & field for one year). After college I ran a few 5K races, but running was really only a means to staying in shape for me. Never in my wildest imagination had I thought I'd ever run a marathon, let alone three. Nor did I think I'd get the running bug after doing so, but I'll admit I'm hooked! Over the years my blog has grown into so much more than a running blog though. Sometimes I have deep thoughts. Other times I'm simply sharing a training story or a review of a product. Here's the place where you'll learn about me through my many adventures--even I enjoy going back to re-read some posts from time to time. I've also been able to hone my love for health and wellness through my business called IDLife which stands for Individually Designed Life. I'd love to help inspire you to live your best life yet so please don't hesitate to reach out to me and may my words resonate with you. See you on the trails...
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One Response to Just Scone It

  1. Katierose says:

    MMMMmmmm, I LOVE SCONES!!!!!!

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