Description
Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter
- 2 tablespoons lemon juice
- 2 eggs, beaten
- ⅓ cup half-and-half cream
- ¾ teaspoon lemon zest
- ¾ cup fresh huckleberries
- 1 cup powdered sugar
- ¼ cup lemon juice
- ¼ teaspoon lemon zest
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12