Reviewed: May 24, 2012

It's the lemon that attracted me to this recipe but I had to sub in blueberries as no huckleberries are available--they were still very yummy.

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Reviewed: May 8, 2012

Very good! I doubled the lemon juice and used dried blueberries. They turned out light and delish!

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aeangel

Reviewed: Mar. 15, 2012

YUM! The only change I made was using raspberries instead of the huckleberries. These are so light and not overly sweet. I make scones often and these are now on top of my list!!

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hgrnquilts

Reviewed: May 22, 2011

I've been a baker of scones for almost 20 years and this recipe is absolutely a keeper. Those who worry about the "too wet" dough should add only the amount of liquid (eggs/cream/zest) that is needed to make the dough easy to handle. But if you pat it out on a floured surface, that shouldn't be a huge problem for most cooks.

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hutchlm

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Reviewed: Mar. 27, 2011

simple and very tasty!

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1gymnasr

Reviewed: Jun. 18, 2010

This is a great spring or summer-time treat. I used blueberries instead of huckleberries. The only comment I have to make is that these were very tart/lemony - make sure to measure exactly or use a little bit less than the recipe calls for.

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alison.allen

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: May 11, 2010

These scones were very good. I followed the recipe all except for the huckleberries. I substituted it with dried mango. Very tasty!

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Loretta

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Cary, North Carolina, USA

Reviewed: Apr. 9, 2010

I am no scone connoisseur...but these were easy and DELICIOUS! I followed the recipe to a T...with only one exception. I had no huckleberries, so used thawed (purchased frozen) blueberries. I served these at Easter brunch and EVERYONE (boys and girls from 5 to 85) loved them and several asked for the recipe. Even my father-in-law, who usually thinks scones are too dry, loved these. I'm already planning to make them again next weekend :)

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MamaAndi

Cooking Level: Intermediate

Reviewed: Oct. 9, 2009

Great great recipe! I substituted heavy cream in place of half and half- made the dough a little harder to handle although, they came out great! I did learn one thing- you have to use fresh berries!!!! I made one batch with fresh- perfect! The second time (actually in the oven right now) I thawed some of my once fresh berries I froze, they fall apart when folding in- I'm sure they'll be great but maybe next time I'll keep them frozen. Add some huckleberry juice to make the frosting and you're golden!

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Orchidman

Reviewed: Feb. 21, 2009

Not the best berry scones I've had, but they aren't bad. The dough is a bit wet, and the berries on the bottom got burnt, but there are no major issues. I made half a batch and used almonds and almond extract in place of the topping and lemon juice.

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