ROCK’S RECIPES: Huckleberry Scones
By Pugfound
This is a great scone with lots of fresh summer flavor!
Good along with some black cherry jam or jelly and butter.
Ingredients:
2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
1/3 cup half and half cream
3/4 teaspoon lemon zest
3/4 cup fresh huckleberries
1 cup powdered sugar
1/4 cup lemon juice
1/4 teaspoon lemon zest
Directions:
Preheat oven to 400 degrees F.
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.
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