Ally Stacher, pro cyclist for Team Specialized-lululemon, recently launched her own line of bars, Ally’s Bars. I too have been doing a bit of cooking lately; after averaging 3-4 trips a week to the same Vietnamese place over the course of a month,1 I tried replicating the dish at home and thus kicked off a series of cooking experiments.2 That plus the news about Ally’s Bars led me to decide I needed to make my own bike-friendly food in the form of miniature scones.3
I baked them tonight. They were a success! Pocket-sized, moist but durable enough to hold up in a pocket, and absolutely delicious.
However, there will be no Lindsay’s Scones coming to Internets near you. I have been in the house with these scones for less than four hours and have already eaten seven of them. Seven. That’s over a third of the batch. My order fulfillment would fail catastrophically right about the time I was frantically unwrapping outgoing packages in the post office parking lot and stuffing the contents into my face.
I am heavy with shame. Or scones. It got the point where I thought about polishing off the whole pan so I could get all of the guilt over with today and be done with it, but (a) I don’t think it works that way and (b) then there would be no more scones. And while I will probably avoid making these again unless I’m trying to carb-load for RAAM, I am not ready to say goodbye just yet.
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1. Which is technically a problem because I am supposed to be an impoverished, couch-dwelling, ramen-gobbling professional cyclist. Or at least planning financially for that eventuality.
2. I have a 100% success rate of regretting my cooking projects. The projects are best represented by the following equation: [anticipated cost x 3] + [anticipated time x 6] = [anticipated satisfaction / 2]. After several weeks of intensive testing, I have concluded that takeout wins.
3. Why scones? Because scones are the shit.