PowerK Sports Energy Bar
The PowerK series of energy bars are inspired by Karen Wellington, Super Star cyclist on Zwift. I have designed this bar based on a British Scone as the binder. Karen threw in the blueberries and I added cream as the substitute for the European and British favorite topping, clotted cream. These energy snacks are designed to be cut smaller than a scone so that they can be hauled in your jersey and eaten during an event. I will have several recipes based on the standard formula and will publish them for you to enjoy. With all this said, the bar can be made into a standard-sized scone and enjoyed with jam and clotted cream.
If you want to see Ms. Wellington strut her stuff….you must log in to ZWIFT as either a rider or a guest and look her up on the riders list. She turns a mean set of cranks and I am always impressed when I see those stats. Yes, I ride too…. And if you look at my Zwift stats….smile…I do get on the game throughout
the week and put miles on my legs.
Base Recipe Formula for the Scone
2 cups all-purpose flour (Use a British Flour if you can find it in the market)
1/4 cup brown sugar
1 tblsp honey
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 large egg
1 cup heavy cream
1 tsp pure vanilla extract
Additional Fillers
1/2 cup Dried Blueberries
1 1/2 cup WildRoots Omega Powerhouse Trail Mix
Note: a combination of almonds, pumpkin seeds, protein chocolaty chips, high-protein granola clusters,
walnuts, strawberries, strawberry-flavored cranberries, banana chips, and banana-flavored clusters.
In a large mixing bowl, stir together flour, sugar, baking powder, and
salt.
Grate your butter using a cheese grater and stir into the flour
mixture OR cut butter into small pieces and use a pastry cutter to
cut the fat into the flour mixture until it resembles a coarse meal or
sand.
Add in the egg (if using), 1 cup cream, blueberries, trail mix, and vanilla extract
(or other flavorings) stirring until the dough just comes together.
Turn the dough out onto a clean countertop and form it into a ball
Press the dough flat until it is a 2-inch thick circle. Use a butter knife
to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet and brush the tops
with 2 tablespoons of heavy cream.
Bake at 425 degrees for about 12-15 minutes, until the tops are
nicely brown