Well, when we got there I took charge of the map and decided we should try to do the 5 mile hike... which started by going uphill. Fine right?
About an hour into our hike and a few twists and turns later, we realized we were NOT on the hike we had planned! We were actually on a 7.5 mile hike- and hour and a half, 4 miles if you will, going uphill nonstop!!!
So, we ended up doing a 3 hour long hike, in the middle of the day, with only 1 bottle of H2O each! But you know what? We did accomplish it! And I don't know how soon we'll be looking to repeat it.... but at least we made it through! :-)
And now, have a scone recipe!
(adapted from King Arthur Flour)
- 1 3/4 cup whole wheat pastry flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled, cut into pieces
- 1/2 cup dried cranberries
- 1/3 cup nonfat milk
- 1 tablespoon orange juice (I used pulp-less)
- 1 large egg
- the grated peel of 1 medium-to-large orange
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.
- Stir in the cranberries.
- In a separate bowl, whisk together the milk, orange juice, egg and orang peel. Add this mixture to the flour mixture and stir till the dough just comes together.
- Scoop out globs of dough and drop onto the baking sheet. (Or you can use the authentic triangle scone technique, but I like the rustic look of the drop-scone)
- Bake the scones for about 15 minutes or until they're golden-brown. Remove them from the oven and serve immediately.