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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 |
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 |
Directions:
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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