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Fluffy Huckleberry Lemon Scones Easy Homemade Recipe with Vanilla Glaze

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These fluffy huckleberry lemon scones feature a tender crumb with juicy bursts of huckleberries and a bright lemon zest, topped with a smooth vanilla glaze. Perfect for brunch or afternoon tea, they offer a light, flaky texture with a delicate crunch.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50 g) sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 tablespoon fresh lemon zest
  • ¾ cup (180 ml) heavy cream, plus extra for brushing tops
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh or frozen huckleberries
  • For the Vanilla Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ¼ cup sugar, ½ teaspoon salt, and 1 tablespoon lemon zest until evenly mixed.
  3. Add ½ cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. In a separate bowl, whisk ¾ cup heavy cream, 1 large room temperature egg, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the flour mixture and stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix; a few streaks of flour are okay.
  6. Gently fold in 1 cup fresh or thawed huckleberries, being careful not to break them up.
  7. Turn the dough out onto a lightly floured surface. Pat it into a 9-inch (23 cm) circle about 1-inch (2.5 cm) thick. Cut into 8 equal wedges.
  8. Transfer the wedges to the prepared baking sheet, spacing them a couple of inches apart. Brush the tops lightly with heavy cream.
  9. Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on a wire rack for 10 minutes.
  11. Meanwhile, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
  12. Drizzle the glaze over the warm scones.

Notes

Keep butter cold to create flaky layers. Do not overmix the dough to avoid tough scones. Use fresh baking powder for proper rise. Fold berries gently to prevent crushing. Bake at high heat (400°F) for a golden crust and fluffy interior. Glaze warm scones, not hot, to prevent melting glaze. Dough can be chilled for 15 minutes if sticky. Freeze shaped scones for up to 3 months and bake from frozen, adding a few extra minutes.

Nutrition

Keywords: huckleberry scones, lemon scones, vanilla glaze, fluffy scones, homemade scones, brunch recipe, easy scones, berry scones

Find it online: https://rowanrecipes.com/fluffy-huckleberry-lemon-scones-easy-homemade-recipe-with-vanilla-glaze/