Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 3 Tbsp
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- butter: 6 Tbsp
- lemon juice: 2 Tbsp
- eggs: 2 piece (beaten)
- half-and-half cream: 0.33333 cup
- lemon zest: 0.75 tsp
- huckleberries: 0.75 cup (fresh)
- powdered sugar: 1 cup
- lemon juice: 0.25 cup
- lemon zest: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
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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.
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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.
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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.
