Original Recipe Yield 12 small scones

[Dept of PMM Artists & things]

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

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.

Nutritional Information

Amount Per Serving  Calories: 208 | Total Fat: 7.6g | Cholesterol: 53mg