huckleberry-lemon scones

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter
• 2 tablespoons lemon juice
• 2 eggs, beaten
• 1/3 cup half-and-half cream
• 3/4 teaspoon lemon zest
• 3/4 cup fresh huckleberries
• 1 cup powdered sugar
• 1/4 cup lemon juice
• 1/4 teaspoon lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (205 degrees c). grease a baking sheet.
• 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.
• 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.
• 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.