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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 237.3 mg sugar: 14.8 g transFat: : - unsaturatedFat: : -

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.

12 small scones

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