Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
12
Yield:
1 dozen small scones
Ingredients
Directions
Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.
Nutrition Facts (per serving)
| 208 | Calories |
| 8g | Fat |
| 32g | Carbs |
| 4g | Protein |
