Wednesday, September 15, 2010



Lets talk scones =) ok so we loved the scones , but if your expecting your average run of the mill scone these are not it ! First and foremost normally scones are harder than these were (yes i followed the recipe) secondly these are very moist so they dont flake , that didnt bother us we loved them . These make for an amazing breakfast dish served along side some fresh fruit and yogurt .

  • 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 :
    1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
    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.
    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.
    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.

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