Huckleberry Scones

There’s nothing quite like biting into a tender, golden scone bursting with sweet-tart wild huckleberries. Whether you’re lucky enough to forage your own or you’ve got a stash of frozen berries tucked away, this Huckleberry Scones recipe is a must-bake. Thanks to the magic of sour cream, each scone bakes up with a rich flavor and ultra-flaky texture that rivals any bakery treat.

These rustic yet elegant scones are perfect for lazy weekend mornings, brunch spreads, or an afternoon pick-me-up with a hot cup of tea. They’re not overly sweet, letting the vibrant flavor of wild huckleberries shine through, and the dough is easy to work with—even for beginners. Let’s dive into what makes this scone recipe so special.

Heather’s Notes

• Packed with Wild Flavor: Wild huckleberries have an intensely fruity, slightly tangy flavor that sets them apart from blueberries. They turn an ordinary scone into something truly unique and irresistible.
• Sour Cream = Flaky Perfection: The secret ingredient in this recipe is sour cream. It adds richness and just the right amount of tang while creating a tender, melt-in-your-mouth crumb.
• Versatile for Fresh or Frozen: Can’t find fresh huckleberries? No problem—frozen berries work beautifully. Just add them frozen to prevent bleeding.
• No Fancy Tools Needed: You can make the entire dough by hand—no mixer required. Just a bowl, fork, and your fingertips are all you need.
• Freezer-Friendly: Make a batch now, freeze them raw, and bake off a few at a time for fresh-from-the-oven scones whenever you want.

Ingredients & Variations

• All purpose flour
• Granulated white sugar
• Baking powder
• Baking soda
• Kosher salt, or table salt
• Unsalted butter
• Sour cream
• Huckleberries, fresh or frozen (you can substitute wild blueberries)

Step-by-Step Instructions

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 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.

Tips for Storing

• Room Temperature: Store leftover scones in an airtight container at room temperature for up to 2 days.
• Refrigerate for Longer Freshness: If you want to extend their life a bit, pop them in the fridge and reheat before serving.
• Freeze Unbaked: Flash-freeze cut scones on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen for warm, freshly baked scones anytime.
• Freeze Baked: You can also freeze fully baked scones. Wrap tightly and store for up to 2 months. Reheat in a 300°F oven for 10–12 minutes or until warm.

FAQs

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Whether you’re new to baking scones or just looking for a way to use up that precious pint of wild huckleberries, this recipe delivers a bakery-quality treat with minimal effort. With a flaky texture, golden crust, and bursts of sweet-tart berry goodness, these huckleberry scones are sure to become a staple in your kitchen.

Let me know if you try them—and don’t forget to share a photo! 🫐

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