There is finally a chill in the air, and in my sweet, simple life, that means comfy, cozy smells wafting through the house, bringing on the anticipation of the holidays and all the hoopla that comes along with them.
Holy sugar balls. I just sent myself into panic mode. It can’t be that time already. I was having such a kumbaya moment until I remembered all the holiday baking that lies ahead. I need to strap on my big-girl apron and get to creating. I see pumpkins, lots and lots o’ pumpkins.
In the meantime, I will stick to a treat that not only makes me happy, but conjures up warm and fuzzy feelings. How about Dried Blueberry Lemon Zest Scones? I have fuzzy feelings just thinking about them, and I haven’t even had my morning mimosa yet.
I was recently in Eugene, Ore., and stayed at this wonderful bed and breakfast called The Campbell House. Talk about warm and fuzzy feelings — this place makes you feel like you have been hugged by your best friend. They are the inspiration for my treat this week. Every morning, they had the best little scones I have ever tasted. I wanted to snatch about 10 and stick them in my pocket for the day ahead, but I’m a lady (stop laughing), and I needed to act accordingly. Plus, I didn’t want to be kicked out of my fabulous cozy room — that would have been a dessert diva disaster in the making.
My scones, which I hope are half as good as the Campbell House scones, combine one of my favorite combos. I love dried blueberries. A little sweet, a little tart, they work so well in a crumbly, lightly sweetened scone dough. The freshness of the lemon zest adds another layer that is sure to make these one of your favorite scone recipes to date. I like my scones on the smaller side — they really aren’t the prettiest of pastries, poor babies, but on the smaller side they hold their own, and you don’t
feel as bad eating more than one, which you will, my warm fuzzy friends, you will!
Now, follow the directions, put some love into it, and invite me over when it’s done.
Dried Blueberry Lemon Zest Scones
2 cups flour
1/4 cup sugar
1/8 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
8 tbsp. unsalted butter (chilled and cut up) Zest from one lemon
3/4 cup dried blueberries
1/2 cup sour cream
1-1/2 tsp. sugar
Preheat oven to 400 degrees.
In food processor, combine flour, sugar, baking soda, baking powder, salt, vanilla and butter. Pulse until coarse crumbs form. Add in lemon zest and blueberries.
In small bowl, combine egg and sour cream until smooth. Add to dough. Pulse until ball forms (it will be a bit sticky). Turn out onto floured surface, flour your hands and press into approximately an 8-inch circle. Sprinkle top with 1-1/2 tsp. sugar. Using a sharp knife, cut into eight triangles, and place on baking sheet that has been covered with parchment paper.
Bake for 14-16 minutes, until lightly golden brown. Take off baking sheet.
Serve warm or at room temperature. Enjoy!
Note: Serve with butter and jam or a light glaze. They are great plain, too.
(Directions for glaze: 2/3 cup powdered sugar, 2 tbsp. lemon juice, mix until smooth).