Huckleberry-Lemon Scones

Huckleberry-Lemon Scones

14
C.J.W. 0

"Lovely scone with lots of fresh summer flavor! Perfect tea-time snack."

Ingredients

35 m {{adjustedServings}} servings 208 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

14
  1. 19 Ratings

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I am no scone connoisseur...but these were easy and DELICIOUS! I followed the recipe to a T...with only one exception. I had no huckleberries, so used thawed (purchased frozen) blueberries. I...

These are the best huckleberry scones I've ever had! Granted they're the first but as we're overloaded with wild huckleberries at our house we're always looking for new recipes. I didn't have ...

This is a great spring or summer-time treat. I used blueberries instead of huckleberries. The only comment I have to make is that these were very tart/lemony - make sure to measure exactly or us...