Huckleberry-Lemon Scones

Huckleberry-Lemon Scones

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.

Ingredients

  • 2 cups all-purpose flour
  • 6 tablespoons butter
  • 2 eggs, beaten
  • 3 tablespoons white sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon baking powder
  • 1 cup powdered sugar
  • 0.5 teaspoon salt
  • 0.25 cup lemon juice
  • 0.33333334326744 cup half-and-half cream
  • 0.75 cup fresh huckleberries
  • 6 tablespoons fresh lemon juice, divided

Categories

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