Aquabike and Buttermilk Scones

We’re 2 days out from Timberman now, and it’s official – no running for me. I’ll admit I’m a bit heartbroken to not be able to complete my first half-Ironman (it’ll be my first DNF ever in any kind of race), but when my hip still hurts every time I try to run, I realize that it’s for the best. I’ve come to the sad conclusion that this is my year off of running, and next year I will come back even stronger (hopefully).

The one upside to my little modification of Timberman to an aquabike is that I get to see my all-time favorite pro triathlete finish the race (as well as cheer for my friends who are also competing)!!!  Linsey Corbin has been inspiring me throughout all my triathlon endeavors, to the point that if I get whiney during a workout or don’t have the motivation to even start a workout, the Kiwi brings out, “What would Linsey Corbin do?” and I’m immediately fired up. Weird, I know, but it works.

Inspiration Central (via
Inspiration Central (via

I feel like a kid before Christmas right now thinking about the fact that I might get to meet her the day before. I’ve heard that the pros do signings – I most certainly hope that’s true because I’ve already sworn that I’m going to get a massive poster signed by her that’s going to get framed and hung in a prominent position somewhere in the house (the Kiwi’s not really on board with this idea – he’ll soon come around!). Needless to say, if I don’t get a signature I will be supremely disappointed…

I’ve still been training for the swim and the bike, and had a great little swim and bike session when I was visiting my mom this past weekend up in the lush green awesomeness that is Vermont. I got in touch with a friend of a friend who also happens to be doing Timberman, and who will also be heading to Kona for the Ironman of Meltiness (yes, that’s a new word). Seriously, there is no way in hell that you would catch me doing an Ironman (or any kind of race, for that matter) in that kind of heat.  So much water oozes out of my pores that I literally would melt before I could intake enough liquid to match what was pouring out. (Now that’s attractive, huh?) All you would find would be a sad little pile of clothes with my purple Oakleys on top out in the middle of the lava field. Sniff, sniff…

I’d much prefer to do the Norseman. Equally insane, but nice and chilly, which is right up my alley. (Talk about an Ice Bucket Challenge, by the way – this is that to the extreme. Even if you’re a fast swimmer, you’re only in the icy Norwegian waters for about an hour!)

Back to the sweet 75 degree summer days of Vermont…

The weekend was lovely and relaxing, and the fuel for the Sunday swim and bike was buttermilk scones served with manuka honey. They charge an exorbitant price for it here, but in NZ it’s just the regular honey. It has a richer taste than most honey that I’ve had, and it’s also apparently loaded with more antioxidant and antibacterial properties than the average honey.  I had brought some manuka honey back from Kiwiland for my mom, and was shocked to see that she hadn’t even touched it yet. I convinced her to open it immediately (mainly so I could have some since my own stock was long gone), and we had it with her perfectly crumbly, currant-studded, not-too-sweet buttermilk scones. YUM.


I honestly can’t remember the last time I had demolished a scone, mainly because the ones you find in cafes and such are either coated with a sweet glaze or encased in a shell of sugar. I prefer adding sugar to scones in the form of some honey or homemade jam, so I hadn’t had a scone since my mom had last made them. It was about time!! I quickly devoured two of them, and polished off a third and fourth later on. Just fueling up for the workout, right? 😉


Buttermilk Scones

makes 8 scones


2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 tsp. vanilla extract
2/3 cup currants
1/3 cup sliced almonds


1. Preheat oven to 400°F.
2. Mix together flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Slice butter into cubes and cut into the dry ingredients with a pastry blender or your fingers (rubbing the butter into the flour mixture), until it has the texture of coarse crumbs.
4. In a separate bowl, combine buttermilk, egg, and vanilla. Add to the flour mixture and mix until combined.
5. Stir in currants and almonds.
6. If you have a large cookie scoop, this is the time to use it (I need to get one of these!). Otherwise use your hands to shape 8 scones. Place them on an ungreased baking sheet.
7. Bake for 18-20 minutes or until the top is golden brown and a cake tester comes out clean.
8. Remove to a wire rack and let cool.
9. Serve warm with honey, jam, butter, or whatever else floats your boat!


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