A couple of months ago and group of food bloggers were chatting on Twitter and discovered they all suffer from the red faced running syndrome. Instead of being embarrassed they decided to embrace their red faces. They started a website and a facebook page. The put out a challenge. Run a 5k race the weekend of September 8th.
I have never been a runner. I was always last in gym class. I always get all these great ideas about getting in shape but I never follow through. I just can’t ever get motivated. I decided to try this running thing out. Twitter was all a flutter with #rfr5k (red faced runners 5K). People posted pictures and their progress. The pictures weren’t pretty but so incredible it was hard NOT to be motivated. I downloaded an app which followed this couch to 5k program. The first week wasn’t too bad but I thought I was going to die week 2.
But I knew I had a huge group of supporters. Just because they weren’t beside me doesn’t mean they weren’t behind me. I kept going. I kept running. Some weeks I only managed to run twice. Some weeks 4 times. Some runs were great and some I wanted to walk. But I kept running.
The day finally came on Sunday. I laced up my running shoes. Put on my bib and zap strapped by timing chip to my shoe. I had no idea what to expect. The race started and I just started running. I started slow, pacing myself, turned up my ipod and just ran.
I ended up running the entire thing. I didn’t notice my time when I crossed. I figured about 30 minutes. Mr. said about 28. When they finally posted the times the next day I ran 5k in 26:21 and came in 19th out of 179. Way better than I expected.
Now I think I’m hooked. I’ve already signed up for a 10k. They are gearing up for another challenge. If you are maybe thinking about getting in shape and getting your butt off the couch, check out the site. If you are on twitter or instagram post pictures or questions using the hashtag #rfr5k. If I can do it you can too! They are posting the next challenge on Monday.
Now on to the food. I have never baked with lavender before but I picked some up at the farmer’s market. I decided to pair in with some fresh diced peaches in a buttery, flaky scone. I was overly impressed. The lavender adds this completely different dimension. It just works beautifully with the juicy, sweet peaches.
Peach Lavender Scones
makes 8 scones
10 oz (1 c + 2tbs) butter – cold
2 tsp culinary lavender
1/2 c granulated sugar
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk – cold
1/2 sour cream – cold
1 tsp vanilla
2 c diced frozen peaches
*Cold is the way to go. Make sure everything is cold and that you handle the dough as little as possible.*
Preheat oven to 425 F. Move oven rack to the middle position. Line a rimmed baking sheet with parchment paper. Set aside.
Grate cold butter with the large side of a cheese grated. Place in the freezer.
In a 2 c measuring cup add 1 tsp vanilla, 1/2 c milk and 1/2 c sour cream. Whisk together until combined. Put in the fridge.
In a large bowl mix sugar and lavender with your hands, rubbing the lavender in with the sugar. Then whisk in your flour, salt and baking powder. Add your butter and toss until the butter is all coated with the flour.
Pour in your cold sour cream mixture fold it into the dough just until the dough starts to hold together.
Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough.
Knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
Using a floured rolling pin, roll dough into approximate 12-inch square.
Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top.
Lift short ends of dough and fold into thirds again to form approximate 4-inch square.
Transfer dough to plate lightly dusted with flour and put in freezer 5 minutes.
Transfer dough to floured work surface and roll again into a 12-inch square.
Put your peaches all over the dough, then press down so they are slightly embedded in dough.
Using bench scraper or thin metal spatula, loosen dough from work surface.
Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and smack the dough log into 12 by 4-inch rectangle.
Using sharp knife or your the edge of your bench scraped cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
Transfer the scones to your baking sheet. Put back in the freezer a couple of minutes. Then put them in the oven.
Bake until tops and bottoms are golden brown, 20 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.
Best served that day but if you don’t finish them all store in an airtight container.