Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 208
- Carbohydrate: 32g
- Fat: 8g
- Fiber: 1g
- Protein: 4g
- Sugar: 15g
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