These delightful huckleberry-lemon scones are bursting with the fresh flavors of summer, making them the perfect tea-time treat. Juicy huckleberries add a pop of tart sweetness, while a touch of lemon juice brightens every bite. Rich half-and-half keeps them tender and flaky, creating a bakery-worthy indulgence with minimal effort.
Huckleberry-Lemon Scones
These delightful huckleberry-lemon scones are bursting with the fresh flavors of summer, making them the perfect tea-time treat. Juicy huckleberries add a pop of tart sweetness, while a touch of lemon juice brightens every bite. Rich half-and-half keeps them tender and flaky, creating a bakery-worthy indulgence with minimal effort.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter
- 6 tablespoons fresh lemon juice divided
- 1 teaspoon lemon zest divided
- 2 large eggs beaten
- ⅓ cup half-and-half cream
- ¾ cup fresh huckleberries
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
- Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
- Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
- Whisk confectioners’ sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.
