Huckleberry-Lemon Scones

Ingredients

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