Huckleberry Lemon Scones

Saturday I ran out to pick some huckleberries in the front of our house. We have five large bushes that were loaded with berries and have been waiting all summer for them to ripen. I ran to the one that was closest to the house and then the next one. There were hardly any left. Dang those birds, I've been outsmarted again.

Days before we had traveled to the big city of Eugene to run some errands and stayed overnight in a hotel. We drove back late the next day. Before leaving the long awaited berries looked plump and ready to pick. I was anxious to get back as I had many recipes and ideas lined-up. My total pickings today were a little over a cup, so disappointing.

These scones are biscuit like in texture, not too dry and sweetened with a light lemon glaze. I halved the recipe and added less butter and 2% milk instead of cream. There were a few other minor changes as well.

This recipe has been adapted from Ina Garten's, strawberry scone recipe.

Ingredients:

For the scones:

1 1/2 cups flour, plus 1 teaspoon for the huckleberries
1/2 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cold stick butter (small cubes)
1 egg
1/2 cup 2% milk
1 teaspoon vanilla
1 1/2 cup huckleberries
1 lemon (zest)

For glaze:

1/2 cup confectioner's sugar
1 tablespoon fresh lemon juice

To prepare:

Preheat oven to 400F. Prepare cooking sheeting with butter or use a baking mat.

In a large bowl combine both flours, sugar, baking powder and salt. Cut in butter using a pastry cutter or blend on low until mixture is the size of peas.

Whisk egg and milk together, add to dry ingredients and mix until just combined. In a small bowl combine huckleberries with the flour to lightly coat the berries. Then add floured huckleberries and lemon zest and gently distribute throughout.

Turnout dough onto a lightly floured surface, shape into a square of sorts and roll out with floured rolling pin until approx 3/4 inch thick. Cut into fourths, then once more at a diagonal to form eight triangles.

Transfer to prepared baking sheet and bake 20 to 25 minutes until lightly golden brown.

Remove from oven and let cool at least 15 minutes. Then combine sifted confectioner's sugar and lemon juice to form a glaze using a glass measuring cup. **easier to pour that way** Pour glaze in a zig zag like pattern on top of the scones. Enjoy!