Guest Chef

Canadian Cycling Magazine - - CONTENTS - by Matthew Pioro

Kirsti Lay’s pump­kin scones with maple glaze

hen Kirsti Lay found her­self in break­away dur­ing the 2017 Ap­palachian Clas­sic this past fall, she started do­ing some math. Master men were rac­ing at the same time as the elite women. She was with a group of men that she fig­ured had a gap of roughly nine min­utes on the pack. The prize for the race was the win­ner’s weight in maple syrup. Lay wanted that syrup. While she had a good lead, there’s al­ways some­thing that could go wrong. Since the event didn’t have neu­tral sup­port, Lay was try­ing to cal­cu­late how close she’d have to get to the fin­ish to be able to run, and still win, in the event of a punc­ture.

She took the win with­out hav­ing to run. “It was a pretty sweet vic­tory,” she said with the pun sneak­ing in. She ad­mit­ted that when it came to the weigh-in for the prize, she stuffed her pock­ets and wore shoes to make her­self as heavy as pos­si­ble. The fi­nal tally was 63 jugs of maple syrup. Lay shared some of it with Rally Cy­cling team­mate Sara Ber­gen, whose race was done within the first 20 km be­cause of a flat.

In 2017, Lay, who has a bronze medal in team pur­suit from Rio and two track world cham­pi­onship medals in the same dis­ci­pline, en­joyed her fo­cus on the road: “The year was about get­ting to know my­self as a rider on the road. As the road season went on, I got a sense of what my strengths were and what I could do. It was a great year learn­ing and grow­ing as a rider. Now, I’m ex­cited to work on my weak­nesses in my off-season. I’ll come back know­ing more about my­self on the road. I won’t just be a track rider try­ing to get road train­ing in for a season.” Lay is hop­ing to re­turn to Philadelphia as that city is sched­uled to host a one-day race in June once again. She’d also like to race in Europe in the sum­mer.

Lay de­signed her recipe, pump­kin scones with maple-glaze, to use up some of her win­nings from the Ap­palachian Clas­sic. “The scones will stay fresh for two days, but I like to wrap them in­di­vid­u­ally and put them in the freezer for fu­ture cof­fee treats,” Lay said. Sweet in­deed.


For the scones ½ cup one per cent but­ter­milk 1 large egg 1 tsp pure vanilla ex­tract 5 tbsp canned unsweet­ened pump­kin

puree ¼ cup packed dark brown sugar 1 cup whole wheat flour 1 cup un­bleached flour

(plus more for the work sur­face) 1 tbsp bak­ing pow­der 2 tsp pump­kin pie spice ¼ tsp ground nut­meg ¼ tsp ground cin­na­mon ½ tsp salt 3 tbsp very cold but­ter, cut into fine

lit­tle pieces For the glaze 1 cup pow­dered ic­ing sugar ⅓ cup maple syrup


1. Pre­heat oven to 375 F and cover a bak­ing sheet with parch­ment pa­per 2. In a medium bowl, whisk to­gether the wet in­gre­di­ents and brown sugar. Set aside. 3. In a large bowl, mix the dry in­gre­di­ents. Us­ing a pas­try blender or two knives, cut in the small pieces of chilled but­ter. Add the wet in­gre­di­ents to this mix­ture and stir un­til just moist, mak­ing sure not to over mix or over­work the dough. 4. Turn the dough out onto a floured work sur­face. With floured hands, knead the dough lightly four times. Trans­fer the dough to the parch­ment pa­per-cov­ered bak­ing sheet and shape into an 9" cir­cle about ¾" thick. Cut the dough into 12 wedges. 5. Bake un­til golden brown, 18-20 min­utes. 6. In a medium bowl, com­bine pow­dered sugar and maple syrup and whisk un­til smooth. 7. Trans­fer scones to a wire rack and let cool slightly be­fore driz­zling with the glaze. Serves 12

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