Name: Huckleberry-Lemon Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 3 tablespoons white sugar; 1 tablespoon baking powder; 0.5 teaspoon salt; 6 tablespoons butter; 6 tablespoons fresh lemon juice, divided; 2 eggs, beaten; 0.33333334326744 cup half-and-half cream; 1 teaspoon lemon zest; 0.75 cup fresh huckleberries; 1 cup powdered sugar; 0.25 cup lemon juice

Ingredients

Instructions

Step 1

Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
Step 2

Whisk together flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and 4 tablespoons lemon juice until slightly crumbly. Whisk together eggs and half-and-half in a small bowl. Mix 3/4 teaspoon lemon zest into flour mixture until well combined. Mix egg mixture into flour until dough forms. Fold in huckleberries.
Step 3

Divide dough in half. Shape each half into a ball, then flatten slightly. Cut each round into six wedges. Place on prepared baking sheet.
Step 4

Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together confectioners' sugar and remaining 2 tablespoons lemon juice to make glaze. Drizzle glaze on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest for garnish.

Enjoy your meal!