Huckleberry Scones 2

Huckleberry Scones – For SRC

I am a sucker for scones.  If you follow along on this blog, you know I make sweet scones, savory scones…I just love scones!  So when I recently got word that Sweetly Serendipity was my blog for Secret Recipe Club, I was stoked.  I mean, how could you not have a fantastic scone recipe with a blog name like that?  Right?  Well, Taryn’s blog is not just this sweet scone recipe, she has pages and pages of deliciousness.  It was really hard to choose just one recipe to make!  But, I landed on her Black Cherry Scones and decided to swap out the cherries for Huckleberries.  This is a great base recipe that you could change up with the fruit seasons.  I highly recommend it.

Huckleberry Scones
This is a great base recipe that you could use with all different seasonal berries.  I am looking forward to making them again when raspberries are in season.  Recipe adapted from Sweetly Serendipity

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons, unsalted butter, cut into cubes and frozen
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh or thawed hucklebrries


  1. Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.
  2. In the bowl of a food processor add the flour, baking powder, baking soda, sugar and salt.  Pulse to combine.  Add the butter and pulse until it looks like coarse meal.  Add the sour cream, milk and huckleberries, pulse just until the dough comes together.
  3. Turn the dough out onto a lightly floured board and pat to make an 8 inch circle.  Use a knife to cut into 8 wedges.  Place on prepared baking sheet.
  4. Bake 17-20 minutes, until golden brown on top.
Makes 8 Scones

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded and make pretty graphics and websites on the side.

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