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

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

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 into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.

Step 4

Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.

Step 5

Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.