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
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 3
Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
Step 4
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.
Step 5
Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.

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
  • 0.33333334326744 cup half-and-half cream
  • 0.75 cup fresh huckleberries
  • 6 tablespoons fresh lemon juice, divided

Categories

Similar Recipes You May Like

Cranberry-Orange Scones with Walnuts

Cranberry-Orange Scones with Walnuts

Maple-Pecan Scones

Maple-Pecan Scones

Christa's Peach Pecan Scones

Christa's Peach Pecan Scones

Fair Scones

Fair Scones

Fresh Strawberry Scones

Fresh Strawberry Scones

Simple Scones

Simple Scones

Coffee Shop Pumpkin Scones

Coffee Shop Pumpkin Scones

Lemon Blueberry Scones

Lemon Blueberry Scones