Rating: 4.5 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
12
Yield:
12 small scones
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

208 calories; protein 3.6g; carbohydrates 32g; fat 7.6g; cholesterol 48.8mg; sodium 237.3mg. Full Nutrition
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