Huckleberry Scones

Huckleberry Scones are a true delight that every baker should have in their recipe index. These scones infuse the sweet flavor of huckleberry and the zesty flavor of lemon into a rich, buttery treat that is perfect for breakfast or an anytime snack! Not only are the scones perfect by themselves, they are taken to the next level with a huckleberry glaze for a little extra sweetness that is sure to take your taste buds to the next dimension!

If you're looking for other huckleberry recipes, give my huckleberry sweet rolls a try!

Jump to:

• What are Huckleberries?
• Why You'll Love These Scones
• Ingredients
• How To Make Huckleberry Scones
• Tips and Tricks for Success
• 📖 Recipe

What are Huckleberries?

Huckleberries grow wild in the northwestern United States and western Canada. It is actually the state fruit of Idaho and Montana. Being born and raised in Montana and now living in Idaho, it's clear why this delicious fruit would have a special place in my heart and why I would want to develop several huckleberry recipes for my blog. These delicious berries are often found in jam, candies, ice cream, muffins, salad dressings, drinks, and syrups. They are most similar to a blueberry so if you have a favorite blueberry recipe, it will most likely taste amazing if you substitute huckleberries in their place!

Why You'll Love These Scones

These scones are the perfect balance of savory and sweet and they are so easy to make! You can enjoy them for breakfast or anytime for a perfect snack! When I first made these and gave one to my boyfriend to taste test, he was amazed at how delicious they were!

Ingredients

Sugar: This recipe calls for granulated sugar that you will massage in with lemon zest to help bring out a sweet lemon flavor in the scones.

Lemon: You will need a fresh lemon for lemon zest. Save the lemon to juice it and make some delicious huckleberry lemonade!

Flour: Either unbleached or bleached all-purpose flour will work fine for this recipe. I used unbleached when I made this recipe.

Baking Powder: Scones generally only require baking powder for their leavener.

Salt: Standard table salt is all that's required here.

Butter: Make sure the butter is cold. I used unsalted. If you choose to use salted butter then simply omit the salt listed in the recipe.

Heavy Cream: If needed, you can substitute for milk or buttermilk but I recommend using heavy cream.

Egg: It's best to use a room temperature egg so it mixes into the dough better but it's not required.

Vanilla: I used pure vanilla extract but you may also use vanilla bean paste or imitation vanilla.

Huckleberries: Huckleberries are seasonal and are only available in a handful of states. If you can't get your hands on huckleberries, you can use blueberries instead.

Powdered Sugar: This is for the icing on top. The scones are still delicious without the icing so this is optional if you choose not to do the icing on top.

How To Make Huckleberry Scones

Step 1: Preheat the oven to 400℉ and line a baking sheet with parchment paper.

Step 2: In a medium sized bowl, add the ½ cup of sugar and zest the lemon. Massage the zest and sugar together with your hands to release the oils from the lemon and evenly distribute it throughout the mixture.

Step 3: Add the 2 cups flour, 2 teaspoons baking powder, and ¼ teaspoon salt to the bowl and mix until well combined.

Step 4: Using a grater, grate the ½ cup of cold butter into the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles the texture of course sand. If you do not have a grater, you can alternatively cut the butter into small pieces instead.

Step 5: Make a well in the center of the flour mixture and add the ½ cup heavy cream, egg, and 2 teaspoons of vanilla extract. Mix until the dough has formed together.

Step 6: Turn the dough out onto a lightly floured surface and shape it into a ball. Pat the dough down into a disc about ½ inch thick and sprinkle the 1 cup of huckleberries on top (Make sure that you washed and dried the berries beforehand). Roll the dough into a log. Rotate and roll the log along the long edge so it results in a ball. Pat the dough down again into an approximately 8-inch round disc. Cut the disc into 8 wedges.

Step 7: Transfer the dough to a baking sheet lined with parchment paper and brush the tops and sides with heavy cream. Bake for 20-25 minutes or until golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.

Step 8: To make the huckleberry icing, add the 1 cup of powdered sugar to a small bowl. Juice the 2 to 3 tablespoon of huckleberry juice by either using a blender or squeezing the huckleberries with your hand. Run it through a fine mesh strainer to get rid of the berry skins. Add the juice to the powdered sugar and whisk until smooth. Top the baked scones with the glaze and enjoy.

Tips and Tricks for Success

These scones are pretty easy to make but here are a few tips and tricks for success!

• Be careful when adding your huckleberries to the dough! Do your best not to break them over. If you use frozen huckleberries, this will be easier to do but you're still welcome to use fresh berries. Be gentle so the liquid doesn't get released into your dough and create a soggy mess!
• Ensure your butter is cold and cut it into the flour mixture. Melting the butter or using softened butter will not give you the same texture as you would hope for in a scone.
• Be sure to measure your flour correctly by spooning and leveling it into your measuring cup before leveling it off! Never pack flour into a measuring cup otherwise you will have too much and your scones may become dense and dry.
• Store the scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 6 months.

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📖 Recipe