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Huckleberry-Lemon Scones

4

35 min

Huckleberry-Lemon Scones

Huckleberry-Lemon Scones Photo 1

Time

35 min

Serving

12 persons

Calories

208

Rating

4.00★ (23)

Cuisine

Author: Victoria Buriak
Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.

Ingredients

  • all-purpose flour: 2 cups
  • white sugar: 3 Tbsp
  • baking powder: 1 Tbsp
  • salt: 0.5 tsp
  • butter: 6 Tbsp
  • lemon juice: 2 Tbsp
  • eggs: 2 piece (beaten)
  • half-and-half cream: 0.33333 cup
  • lemon zest: 0.75 tsp
  • huckleberries: 0.75 cup (fresh)
  • powdered sugar: 1 cup
  • lemon juice: 0.25 cup
  • lemon zest: 0.25 tsp

Metric Conversion

Stages of cooking

Huckleberry-Lemon Scones Photo 21
Huckleberry-Lemon Scones Photo 32
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  1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
    Huckleberry-Lemon Scones Photo 2
  2. 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.
    Huckleberry-Lemon Scones Photo 3
  3. 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.
    Huckleberry-Lemon Scones Photo 4
  4. 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.
    Huckleberry-Lemon Scones Photo 5

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