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!
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Servings: 8 scones
Calories: 392kcal
Ingredients
- ½ c granulated sugar
- 1 lemon zested
- 2 c all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ c unsalted butter cold
- ½ c heavy cream plus extra for brushing the scones
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 1 c huckleberries fresh or frozen
For the Huckleberry Icing
- 1 c powdered sugar sifted
- 2-3 tablespoon juice from huckleberries
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- In a medium sized bowl, add the sugar and zest the lemon. Massage them together with your hands to release the oils from the lemon and evenly distribute it throughout the mixture.½ c granulated sugar, 1 lemon
- Add the flour, baking powder, and salt to the bowl and mix until well combined.2 c all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
- Using a grater, grate the 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.½ c unsalted butter
- Make a well in the center of the flour mixture and add the heavy cream, egg, and vanilla extract. Mix until the dough has formed together.½ c heavy cream, 1 egg, 2 teaspoon vanilla extract
- 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 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.1 c huckleberries
- 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.
- To make the huckleberry icing, add the powdered sugar to a small bowl. Juice the berries by either using a blender or squeezing them 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.1 c powdered sugar, 2-3 tablespoon juice from huckleberries
Notes
Storage: 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.
Scone Size: This recipe can be adjusted to make smaller scones by dividing the dough in half before patting it into 6-inch disks and cutting each disk into 8 pieces. Reduce the cooking time to 15-20 minutes or until golden brown.
Nutrition
Serving: 1scone | Calories: 392kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 189mg | Potassium: 72mg | Fiber: 1g | Sugar: 28g | Vitamin A: 603IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 2mg
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