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My review
Huckleberry-Lemon Scones
C.J.W.
"Lovely scone with lots of fresh summer flavor! Perfect tea-time snack."
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Ingredients
35 m servings 208 calsOriginal recipe yields 12 servings (12 small scones)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 208 calories; 7.6 g fat; 32 g carbohydrates; 3.6 g protein; 49 mg cholesterol; 237 mg sodium. Full nutrition
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Reviews
Read all reviews 16Most helpful
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4/9/2010
I am no scone connoisseur...but these were easy and DELICIOUS! I followed the recipe to a T...with only one exception. I had no huckleberries, so used thawed (purchased frozen) blueberries. I...
10/1/2008
These are the best huckleberry scones I've ever had! Granted they're the first but as we're overloaded with wild huckleberries at our house we're always looking for new recipes. I didn't have ...
6/18/2010
This is a great spring or summer-time treat. I used blueberries instead of huckleberries. The only comment I have to make is that these were very tart/lemony - make sure to measure exactly or us...
2/21/2009
Not the best berry scones I've had, but they aren't bad. The dough is a bit wet, and the berries on the bottom got burnt, but there are no major issues. I made half a batch and used almonds and ...
10/9/2009
Great great recipe! I substituted heavy cream in place of half and half- made the dough a little harder to handle although, they came out great! I did learn one thing- you have to use fresh berr...
5/22/2011
I've been a baker of scones for almost 20 years and this recipe is absolutely a keeper. Those who worry about the "too wet" dough should add only the amount of liquid (eggs/cream/zest) that is ...
5/11/2010
These scones were very good. I followed the recipe all except for the huckleberries. I substituted it with dried mango. Very tasty!