Last week was one of those weeks when I felt like my head was literally scattered in a hundred directions. Needless to say it made me ineffective at pretty much everything I did. I chalk it up to lots of meetings, traveling for work (always tends to through your productivity off) and my poor little fuzzball (my c at, Elektra) having to have surgery on her teeth. Everyone together, “Awwwwweee…”
Fuzzy (who was totally drugged up, post-surgery, for the above picture) is now in recovery (think positive thoughts for us!), my week at work is looking busy, but all in all I think the long weekend was just the thing I needed to recharge and refocus. I even planned out my four-month training schedule for my triathlon! (Further details in upcoming post)
You may think me a total nerd, but I had a great time this weekend doing NOTHING. Well, Saturday I did nothing, except some paperwork and a sad attempt at some laundry (which lived in the washer for almost a full day). Sunday and Monday though, I did some of things I haven’t had time for in MONTHS! I went to Sunday spinning, built my training schedule, started my certification studying, did a good Whole Foods shopping trip and spent the afternoon cooking. Monday was all about cleaning, working out (I swam for the first time in a year!) and laundry (yes, I finally finished all five loads).
Getting back on track after such a weird week last week inspired me to treat myself a bit as well, which is why I made some yummy Strawberry Almond Scones. I took the delicious recipe by Giada and modified it a bit for my own tastes – removing some of the sugar, adding some different flavors, etc – and I was thrilled with the results. So thrilled in fact, that there are only a couple left.
So if you want to indulge with some breakfast/afternoon snack/dessert treats then try this recipe! It only takes about 10-15 minutes to put together and get in the oven, so you could do this first thing in the morning and have your whole house smelling divine.
Strawberry Almond Scones:
(modified from the original by Giada De Laurentiis)
1 cup All Purpose Flour
1 cup Whole Wheat Flour (using two cups of whole wheat flours makes them harder and less tender)
1/2 cup Organic Sugar
2 tsps Baking Powder
1/4 tsp Salt
6 tbsps Organic Butter
1 cup Organic Heavy Cream
1/3 cup (approx) Bonne Maman Strawberry Preserves or your choice of jam
1/4 cup Lemon Juice from One Large Lemon
1 cup Powdered Sugar
1-2 tbsps Water
Preheat the oven to 375 degrees F. In the bowl of the food processor pulse together the flour, sugar, baking powder, salt and butter until it looks like it’s a course meal. Dump the mixture into a medium sized mixing bowl and add the heavy cream a bit at a time, mixing it until it forms dough.
Next place the ball of dough on a floured surface and role it out into a 1/2-inch thick circle. Grab a glass or cookie cutter, dip in flour and then cut out shapes in the dough and place on an greased or parchment-lined cookie sheet. Ball together the scraps and roll out again to cut remaining few circles.
Take a measuring teaspoon and dip the back in flour and then press into the middle of each circle to form a pit. Then take the same teaspoon and place one spoonful of the strawberry preserves in the indentation of each scone. Bake for 18-20 minutes. Remove from the oven and let cool.
To make the glaze, combine the powdered sugar, lemon juice and one tablespoon of water in a bowl. Add the remaining tablespoon of water if needed. Let it sit for about 5-minutes. Drizzle over the cooled scones and then serve. Makes 10-12 scones.
I’m going to go eat the last couple scones with some tea now… Yum.
How did you spend your Memorial Day weekend?