These sweet and flavorful huckleberry scones are so light and tender, with the perfect texture! They’re amazingly delicious!
I definitely seem to be going through a scone phase these days, and I’m not mad about it. They’re perfect any time of day! They make a fantastic breakfast, a lovely snack, or a delicious dessert. I made Paul Hollywood’s scone recipe for the first time several months ago, and now I can’t stop making them! They’re totally delicious and turn out perfectly every time I make them. Since I always like switching things up, I decided to try making some huckleberry scones (because I certainly love me some huckleberries!) and they turned out beautifully. The huckleberries add a fun and delicious flavor to this classic scone recipe!
Since huckleberries can be a little tricky to find at times, you could easily make these scones with wild blueberries (or even just regular blueberries) instead. If you’re using frozen berries, you’ll want to toss them with a teaspoon or so of flour before adding them to the dough, so the color won’t bleed into the dough.
These huckleberry scones are absolutely heavenly with a little butter and honey or jam on top. I like them best when they are warm and fresh from the oven, but they will stay fresh for a day or two if stored in an airtight container. These scones are one of my favorite treats!
Huckleberry SconesPrint Recipe
for the scones:
- 3 1/4 cups bread flour
- 1/3 cup butter cold
- 1/2 cup sugar
- 2 eggs
- 5 teaspoons baking powder
- 1 cup milk
- 1 1/2 cups fresh huckleberries or wild blueberries
for the egg wash:
- 1 egg
- pinch of salt
- Preheat the oven to 425. Add 3 cups of flour to a large bowl. Grate in the cold butter, and use your fingers to rub it into the flour to make a breadcrumb-like texture. Add the sugar, eggs, and baking powder, and mix gently until the dough starts to clump together. Add half the milk and continue to mix gently, adding the remaining milk to form a soft wet dough. Gently fold the huckleberries into the dough.
- Sprinkle the remaining 1/4 cup of flour onto a clean work surface, and tip the dough out onto the flour. Gently turn it over to coat both sides with flour. Fold the dough in half, then turn the dough 90 degrees and fold it in half again. Continue turning and folding the dough until most of the flour has been incorporated and the dough is smooth. Be careful not to overwork the dough! Roll the dough out to 1 inch thick, and cut the dough into circles using a biscuit cutter or a glass. Place the scones on a greased or parchment lined baking sheet. Whisk the egg with the salt, and brush the egg over the top of each scone. Bake 15 minutes, until golden brown.