Huckleberry-Lemon Scones

Vegetarian
Huckleberry-Lemon Scones
35 min.
12
203kcal

Suggestions


Indulge in the delightful flavors of our Huckleberry-Lemon Scones, a perfect treat for your morning meal, brunch, or even dessert! These scones are not only vegetarian but also bursting with the vibrant taste of fresh huckleberries and zesty lemon, making them a refreshing addition to any table. With a preparation time of just 35 minutes, you can whip up a batch of 12 scrumptious scones that are sure to impress family and friends.

The combination of buttery goodness and the tartness of lemon creates a harmonious balance that will awaken your taste buds. Each bite is a delightful experience, with the juicy huckleberries adding a pop of flavor that complements the light, fluffy texture of the scones. Drizzled with a sweet lemon glaze and garnished with a sprinkle of lemon zest, these scones are not only delicious but also visually appealing.

Whether you enjoy them with a cup of tea or coffee, or serve them at your next gathering, these Huckleberry-Lemon Scones are bound to become a favorite. So, gather your ingredients and get ready to bake a batch of these delightful treats that will brighten up your day!

Ingredients

  • tablespoon double-acting baking powder 
  • tablespoons butter 
  •  eggs beaten
  • cups flour all-purpose
  • 0.3 cup half and half 
  • 0.8 cup .5 oz/185 g huckleberries fresh
  • 0.3 cup juice of lemon 
  • 0.3 teaspoon lemon zest 
  • cup powdered sugar 
  • 0.5 teaspoon salt 
  • tablespoons granulated sugar white

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • blender

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.
  3. 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.
  4. Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly.
  5. Cut each round into six wedges; place on prepared baking sheet.
  6. Bake in the preheated oven until tops are golden brown, about 12 minutes.
  7. Whisk together powdered sugar and lemon juice to make a glaze.
  8. Drizzle glaze on cooled scones.
  9. Sprinkle with remaining lemon zest for garnish.

Nutrition Facts

Calories203kcal
Protein6.69%
Fat32.48%
Carbs60.83%

Properties

Glycemic Index
23.92
Glycemic Load
13.85
Inflammation Score
-3
Nutrition Score
4.6360869718635%

Flavonoids

Eriodictyol
0.25mg
Hesperetin
0.74mg
Naringenin
0.07mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:202.91kcal
10.15%
Fat:7.39g
11.37%
Saturated Fat:4.33g
27.09%
Carbohydrates:31.13g
10.38%
Net Carbohydrates:30.55g
11.11%
Sugar:13.27g
14.74%
Cholesterol:44.68mg
14.89%
Sodium:264.6mg
11.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.42g
6.85%
Selenium:9.68µg
13.84%
Vitamin B1:0.17mg
11.44%
Folate:43.01µg
10.75%
Vitamin B2:0.16mg
9.39%
Calcium:77.63mg
7.76%
Manganese:0.15mg
7.28%
Iron:1.27mg
7.04%
Phosphorus:67.41mg
6.74%
Vitamin B3:1.29mg
6.47%
Vitamin A:250.33IU
5.01%
Vitamin C:2.5mg
3.02%
Vitamin B5:0.24mg
2.38%
Fiber:0.58g
2.34%
Copper:0.04mg
1.89%
Zinc:0.28mg
1.85%
Vitamin E:0.28mg
1.84%
Magnesium:6.86mg
1.71%
Vitamin B12:0.09µg
1.5%
Potassium:48.75mg
1.39%
Vitamin B6:0.03mg
1.38%
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