Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::12
Yield::12 small scones
Ingredients
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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
Directions
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.