Best Lemon Huckleberry Scones Recipes

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HUCKLEBERRY-LEMON SCONES



Huckleberry-Lemon Scones image

Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.

Provided by C.J.W.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
⅓ cup half-and-half cream
¾ teaspoon lemon zest
¾ cup fresh huckleberries
1 cup powdered sugar
¼ cup lemon juice
¼ teaspoon lemon zest

Steps:

  • 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.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 32 g, Cholesterol 48.8 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 4.4 g, Sodium 237.3 mg, Sugar 14.8 g

LEMON HUCKLEBERRY SCONES



Lemon Huckleberry Scones image

Yield 8 scones

Number Of Ingredients 11

2 cups flour
1/3 cup plus 2 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) cold butter, cut into chunks
1 egg
1/2 cup milk
2 teaspoons grated lemon zest
3/4 cup fresh or frozen blueberries
1 tablespoon melted butter

Steps:

  • Preheat oven to 400°. Stir together flour, 1/3 cup sugar, baking powder, salt, and nutmeg. Cut in the butter with pastry blender or by hand until mixture resembles coarse crumbs. Beat the egg with milk and lemon zest. Pour egg mixture over flour mixture and stir once or twice, then add the blueberries and stir just until moist. Gather dough into a ball and place on greased baking sheet. Pat dough into a 9-inch circle, about 3/4 inch thick. With a sharp wet knife, and without cutting all the way through, score the dough into 8 wedges. Do not separate the dough. Brush the tops with melted butter and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown, about 20-30 minutes. Remove from oven and cool 2 minutes. Separate the scones into 8 pieces and serve. Editor's Extra: It helps to grease your hands, too, for easier patting. Maybe add a little extra zest on top. Delicious! Fun Fact:Wall Drug Store is a tourist attraction in Wall, South Dakota. Pharmacist Ted Hustead bought Wall Drug in 1931, located in a 231-person town in "the middle of nowhere," and strove to make a living. Business was very slow until Hustead's wife, Dorothy, got the idea to advertise free ice water to parched travelers heading to the newly-opened Mount Rushmore monument sixty miles to the west. From that time on business was brisk. By 1981 Wall Drug was giving away 20,000 cups of water per day during the peak tourist season. It is now a sprawling shopping mall consisting of a drug store, gift shop, restaurants, and various other stores.

Nutrition Facts : Nutritional Facts Serves

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