We never imagined the intensity of the summer in the North. We are fast learning that this town is, oftentimes, the hottest in the country. And I tell you – it doesn’t get much cooler in the evenings.
With a heat wave forecast for the weekend, J and I thought it fun (ha!) to sign up for one decidedly physical and mental test – completing the Eco Challenge. Held annually in Norman Wells, this multi-sport race varies from year to year, from kayaking, to mountain cycling to running. This year the kayaking was dropped, and with grand prize money up for grabs, we thought it worth a shot.
What a day! Cloudless blue sky. 33˚C, no breeze. 14km pedaling
heavy steel bikes up a steep incline. 14km of knee-wrenching running back down. Feet pounding on exposed, sun-drenched desert roads, with thick dust coating sweaty bodies and drying out mouths. The toughest 28km of my life! But the feeling afterwards? Boy – adrenaline is a precious thing.
We figured, if you’re going to carb-load prior to a race, it better be on something good. I mean, pasta is fine, bananas are hm-ha, and bread, well we make that daily – but scones? They’re a treat!
Any day that starts with cinnamon & date scones (made by J!) and ends with exhausted, over-sunned bodies and an overwhelming sense of satisfaction, is a goodie.
Rustic Cinnamon & Date Scones
Recipe from the NZ Edmonds Cookbook
1.5 cups plain flour
3 teaspoons baking powder
3/4 cup chopped dates
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
25 g butter
2/3 cup milk
extra sugar and cinnamon to sprinkle
Sift flour, baking powder and salt into a bowl. Cut butter in until it resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. Lightly knead.
Lightly dust an oven tray with flour. Cut scones dough into 6 even-sized pieces and place on tray, leaving a 2 cm space between scones. Brush tops with milk and sprinkle with cinnamon sugar
Bake at 220°C for 10 minutes or until golden brown. Serve warm with butter.