Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup huckleberries (fresh or frozen)
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest. Ensure the lemon zest is well distributed throughout the flour mixture.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. This liquid will bind your dough and provide richness.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Gently fold in the huckleberries, being careful not to overwork the dough or crush the berries.
- Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch circle, about 1 inch thick. Use a sharp knife to cut the circle into 8 equal wedges.
- Place the wedges on the prepared baking sheet. Brush the tops with a little heavy cream. Bake for 18 to 20 minutes, or until the tops are lightly golden brown. Transfer to a wire rack to cool slightly.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm scones. Let the glaze set for a few minutes before serving.
- Cook Time: 38 minutes
- Diet: Vegetarian