Huckleberry-Lemon Scones

Huckleberry-Lemon Scones
  • 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


  1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
  2. 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.
  3. 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.
  4. 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.

04/11/2018
Huckleberry-Lemon Scones, recipe PT15M PT1H 5 455 calories

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