Huckleberry-Lemon Scones Recipe - Allrecipes.com
Huckleberry-Lemon Scones Recipe
  • READY IN 35 mins

Huckleberry-Lemon Scones

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 small scones Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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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Reviews More Reviews

Apr 12, 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 :)

 
Oct 01, 2008

These are the best huckleberry scones I've ever had! Granted they're the first but as we're overloaded with wild huckleberries at our house we're always looking for new recipes. I didn't have any fresh lemon or zest so I left the zest out and used my old standby Minute Maid frozen lemon juice concentrate and they turned out fine. I can see how the zest would add another citrus dimension and look forward to doing them exactly as the recipe states soon. My husband took one bite, rolled his eyes in happiness and stated, "Killer scones. We won't be giving these away."

 
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.

 
Feb 23, 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.

 
Oct 13, 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!

 
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.

 
Mar 28, 2011

simple and very tasty!

 
May 12, 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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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

C.J.W.
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