Lemon Huckleberry Scones Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

Steps:

• Preheat oven to 400°. Stir together flour, 1/3 cup sugar, baking powder, salt, and nutmeg. Cut in the butter with pastry blender or by hand until mixture resembles coarse crumbs. Beat the egg with milk and lemon zest. Pour egg mixture over flour mixture and stir once or twice, then add the blueberries and stir just until moist. Gather dough into a ball and place on greased baking sheet. Pat dough into a 9-inch circle, about 3/4 inch thick. With a sharp wet knife, and without cutting all the way through, score the dough into 8 wedges. Do not separate the dough. Brush the tops with melted butter and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown, about 20-30 minutes. Remove from oven and cool 2 minutes. Separate the scones into 8 pieces and serve. Editor's Extra: It helps to grease your hands, too, for easier patting. Maybe add a little extra zest on top. Delicious! Fun Fact:Wall Drug Store is a tourist attraction in Wall, South Dakota. Pharmacist Ted Hustead bought Wall Drug in 1931, located in a 231-person town in "the middle of nowhere," and strove to make a living. Business was very slow until Hustead's wife, Dorothy, got the idea to advertise free ice water to parched travelers heading to the newly-opened Mount Rushmore monument sixty miles to the west. From that time on business was brisk. By 1981 Wall Drug was giving away 20,000 cups of water per day during the peak tourist season. It is now a sprawling shopping mall consisting of a drug store, gift shop, restaurants, and various other stores.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
• In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
• In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.