Table of Contents
Why You’ll Love This Recipe
-
Wild–berry flavor explosion: Huckleberries bring a tart-yet-sweet intensity.
-
Flaky, tender crumb: Cold butter + cream = ideal scone texture.
-
One‑bowl simplicity: Minimal dishes, quick mix.
-
Flexible fruit options: Great with fresh or frozen huckleberries.
-
Freeze‑and‑bake ready: Prep ahead for effortless mornings.
-
Crowd‑pleaser at any table: Perfect for brunch buffets or cozy tea.
Ingredients Breakdown
Dry Ingredients
-
2 ½ cups (315 g) all‑purpose flour
-
⅓ cup (65 g) granulated sugar
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
Fat
-
½ cup (113 g) unsalted butter, cold and cubed
Wet Ingredients
-
¾ cup (180 ml) heavy cream
-
1 large egg
-
1 tsp pure vanilla extract
Berries
-
1 ½ to 2 cups (180–240 g) huckleberries, fresh or frozen
Optional Toppings
-
Coarse sugar
-
Lemon zest
Equipment Needed
-
Large mixing bowl
-
Pastry cutter or fork
-
Cooling rack
-
Baking sheet
-
Parchment paper or silicone mat
-
Small bowl (for glaze)
-
Whisk or fork
Step‑by‑Step Instructions
Prep Work
-
Preheat oven to 425 °F (220 °C). Line a baking sheet.
-
Chill the cubed butter until firm.
-
If using frozen berries, do not thaw—toss in a little flour.
Mixing Dough
-
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-
Cut in the butter using a pastry cutter or fork until the mix resembles coarse crumbs.
-
Add huckleberries and toss gently to coat with flour.
-
In a separate bowl, whisk together cream, egg, and vanilla extract.
-
Pour the wet mix into dry ingredients. Fold together until just combined—do not overmix.
Shaping & Baking
-
Turn the dough onto a floured surface. Pat into a circle about 8 inches wide.
-
Cut into 8 triangles (or use a round cutter if preferred).
-
Arrange pieces on the baking sheet with space in between.
-
Brush tops with cream. Sprinkle with coarse sugar and/or lemon zest.
-
Bake for 15–18 minutes or until golden brown.
-
Cool slightly before serving.
Tips & Variations
Ingredient Tips
-
Substitute part of the flour with whole wheat for a nutty flavor.
-
Use yogurt in place of half the cream for tangy variation.
-
Use vegan butter or coconut oil for a dairy-free version.
Berry Variations
-
Try with wild blueberries, blackberries, or chopped strawberries.
-
Mix in citrus zest (lemon, orange) for brightness.
-
Omit sugar and berries and add cheese/herbs for a savory twist.
Shape & Size Tips
-
Use mini round cutters for bite-sized scones.
-
For rustic edges, skip the cutter and shape by hand.
Glaze & Serving Ideas
Simple Vanilla Glaze
-
1 cup powdered sugar
-
2 tbsp cream or milk
-
½ tsp vanilla extract
Mix until smooth and drizzle over cooled or warm scones.
Other Toppings
-
Honey Butter: Mix softened butter and honey in equal parts.
-
Cream Cheese Spread: Whip with lemon juice and zest for tang.
Beverage Pairings
-
Pair with coffee, black tea, or fruit-infused herbal teas.
Make‑Ahead & Storage
Make-Ahead Dough
-
Shape the dough and refrigerate overnight. Bake fresh the next day.
Freezing
-
Freeze unbaked scones after shaping. Bake from frozen, adding ~4 minutes.
-
Freeze baked scones once cooled. Reheat in the oven at 350 °F (175 °C) for 10 minutes.
Storage
-
Store cooled scones in an airtight container for up to 2 days.
-
Reheat briefly in a toaster oven for best texture.
Frequently Asked Questions (FAQs)
What are huckleberries?
Huckleberries are wild berries native to North America. They resemble blueberries but have a more intense, sweet-tart flavor and deeper color.
Can I use frozen huckleberries?
Yes! Use them directly from the freezer—do not thaw. Toss them in flour before adding to the dough to prevent bleeding.
Can I use other berries?
Absolutely. Blueberries, raspberries, and chopped strawberries all work well in this recipe.
Are huckleberry scones gluten-free?
Not by default, but you can use a 1:1 gluten-free flour blend and make sure other ingredients (like baking powder) are certified gluten-free.
Can I make them dairy-free?
Yes! Use plant-based butter and replace cream with full-fat coconut milk. Use a dairy-free glaze or serve plain.
What makes scones flaky?
Cold butter, minimal mixing, and not overworking the dough are key to a flaky, tender texture.
Nutrition & Allergen Info (Per Scone, Makes 8)
Nutrient | Per Serving |
---|---|
Calories | ~ 290 kcal |
Total Fat | 15 g |
Saturated Fat | 9 g |
Carbohydrates | 34 g |
Dietary Fiber | 2 g |
Sugars | 14 g |
Protein | 4 g |
Sodium | 210 mg |
Contains: Dairy, wheat, egg.
Optional allergy substitutions: Use plant-based alternatives for egg, cream, and butter; use certified gluten-free flour.
Conclusion – A Brunch Favorite
Soft, flaky, and bursting with bright berry flavor, these huckleberry scones bring rustic charm and gourmet results to your kitchen. With easy substitutions, make-ahead options, and freezer flexibility, it’s a recipe worth repeating every season. Whether made with fresh-foraged berries or a freezer stash, they shine at breakfast tables, brunch spreads, and cozy afternoon teas.
Pro Tip: Keep extra dough in your freezer for spontaneous scone mornings!