Huckleberry Scones Recipe
This recipe for Huckleberry Scones is an easy base recipe that you could use with all different seasonal berries.
Servings: 8 servings
Calories: 317kcal
Equipment
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter cut into cubes and frozen
- ½ cup sour cream
- ½ cup whole milk
- 1 ½ cups fresh or thawed huckleberries
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- In the bowl of a food processor, add the all purpose flour, baking powder, baking soda, sugar, and salt. Pulse to combine. Add the frozen butter and pulse until it looks like coarse meal. Add the sour cream, milk and huckleberries, pulse just until the dough just comes together.
- Turn the dough out onto a lightly floured board and pat to make an 8 inch circle. Use a knife or bench scraper to cut into 8 wedges. Place on prepared baking sheet.
- Bake 17-20 minutes, until golden brown on top.
Notes
NOTE: If you can't find fresh or frozen huckleberries, you can substitute fresh or frozen blueberries.
Nutrition
Calories: 317kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 482mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
