Huckleberry-Lemon Scones

21 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 5
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Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.

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Ingredients

Directions

  • 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

Per Serving:
207.84 calories; 3.55 g protein; 32.03 g carbohydrates; 7.61 g fat; 48.75 mg cholesterol; 237.31 mg sodium.Full Nutrition

Reviews (16)

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Most helpful positive review

Anonymous
04/12/2010
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 served these at Easter brunch and EVERYONE (boys and girls from 5 to 85) loved them and several asked for the recipe. Even my father-in-law who usually thinks scones are too dry loved these. I'm already planning to make them again next weekend:)
Helpful
(29)

Most helpful critical review

Anonymous
06/18/2010
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 use a little bit less than the recipe calls for.
Helpful
(14)
21 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
04/12/2010
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 served these at Easter brunch and EVERYONE (boys and girls from 5 to 85) loved them and several asked for the recipe. Even my father-in-law who usually thinks scones are too dry loved these. I'm already planning to make them again next weekend:)
Helpful
(29)
beefbaby
10/01/2008
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 any fresh lemon or zest so I left the zest out and used my old standby Minute Maid frozen lemon juice concentrate and they turned out fine. I can see how the zest would add another citrus dimension and look forward to doing them exactly as the recipe states soon. My husband took one bite rolled his eyes in happiness and stated "Killer scones. We won't be giving these away."
Helpful
(16)
Anonymous
06/18/2010
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 use a little bit less than the recipe calls for.
Helpful
(14)
Anonymous
02/23/2009
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 almond extract in place of the topping and lemon juice.
Helpful
(12)
Lisa Hutchin
05/22/2011
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 needed to make the dough easy to handle. But if you pat it out on a floured surface that shouldn't be a huge problem for most cooks.
Helpful
(9)
Anonymous
10/13/2009
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 berries!!!! I made one batch with fresh- perfect! The second time (actually in the oven right now) I thawed some of my once fresh berries I froze they fall apart when folding in- I'm sure they'll be great but maybe next time I'll keep them frozen. Add some huckleberry juice to make the frosting and you're golden!
Helpful
(9)
Anonymous
03/28/2011
simple and very tasty!
Helpful
(4)
Loretta
05/12/2010
These scones were very good. I followed the recipe all except for the huckleberries. I substituted it with dried mango. Very tasty!
Helpful
(4)
Anonymous
05/08/2012
Very good! I doubled the lemon juice and used dried blueberries. They turned out light and delish!
Helpful
(2)
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