HUCKLEBERRY LEMON SCONES

HUCKLEBERRY LEMON SCONES

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 .

WHAT YOU WILL NEED :

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.