Huckleberry-Lemon Scones

Huckleberry-Lemon Scones

Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.

Active Time
20 mins
Total Time
35 mins
Yield
12 small scones

How to Make It

1. Step
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. Step
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
3. Step
Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
4. Step
Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 large eggs eggs, beaten
  • ? cup half-and-half cream
  • ¾ teaspoon lemon zest
  • ¾ cup fresh huckleberries
  • 1 cup powdered sugar
  • ¼ cup lemon juice
  • ¼ teaspoon lemon zest

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