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Huckleberry Scone Recipe

Huckleberry Scones

These huckleberry scones are a perfect blend of buttery, flaky pastry and the sweet-tart burst of fresh huckleberries. Ideal for breakfast or a mid-afternoon snack, they offer a unique twist on the classic scone, making them a delightful addition to any brunch or tea gathering. Whether you're an experienced baker or a beginner, this easy recipe will guide you through making these delicious, rustic treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 cup fresh or frozen huckleberries
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry cutter or two forks (for cutting in the butter)
  • Baking sheet
  • Parchment paper
  • Knife (for cutting dough into wedges)
  • Pastry brush (for egg wash)
  • Small bowl (for egg wash)

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
  4. Gently fold in the huckleberries, being careful not to crush them.
  5. In a separate bowl, mix the heavy cream and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined.
  6. Turn the dough onto a floured surface and gently knead it a few times to bring it together. Shape it into a disk and cut it into 8 wedges.
  7. Place the wedges on the prepared baking sheet, brush them with the beaten egg for a golden finish, and bake for 20-25 minutes, or until golden brown.
  8. Let the scones cool slightly before serving.
    Huckleberry Scone Recipe

Notes

  • If using frozen huckleberries, do not thaw them before adding them to the dough to prevent bleeding into the batter.
  • For a sweeter scone, feel free to sprinkle a bit of extra sugar on top before baking.
  • These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Reheat slightly before serving for the best texture.
  • For a variation, you can add a lemon glaze on top for extra flavor.
  • Huckleberry Scone Recipe