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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 12
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons white sugar
- 2 eggs, beaten
- 1 tablespoon baking powder
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 6 tablespoons butter
- 1/4 teaspoon lemon zest
- 1/3 cup half-and-half cream
- 3/4 teaspoon lemon zest
- 3/4 cup fresh huckleberries
- Carbohydrate 32
- Cholesterol 49
- Fat 7.6
- Protein 3.6
- Sodium 237
- Calories 208 calories;
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.
