Delightful huckleberry-lemon scones deliver a pop of tart sweetness, a burst of bright lemon, and rich half-and-half to keep them tender and flakey!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
208 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
Step 2
Whisk together flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and 4 tablespoons lemon juice until slightly crumbly. Whisk together eggs and half-and-half in a small bowl. Mix 3/4 teaspoon lemon zest into flour mixture until well combined. Mix egg mixture into flour until dough forms. Fold in huckleberries.
Step 3
Divide dough in half. Shape each half into a ball, then flatten slightly. Cut each round into six wedges. Place on prepared baking sheet.
Step 4
Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together confectioners' sugar and remaining 2 tablespoons lemon juice to make glaze. Drizzle glaze on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest for garnish.