Edible Bozeman

Huckleberry Scones from Wild Crumb

from A Family Affair

Yields 12 scones

5 ounces granulated sugar
1 pound all-purpose flour
8 ounces cake flour
1 tablespoon + ½ teaspoon baking powder (aluminum-free is best)
1 teaspoon kosher salt (Diamond Crystal brand is our favorite)
6 ounces unsalted butter, cold
2 cups frozen huckleberries
⅔ cup buttermilk
2 cups heavy cream
Extra cream and sugar for topping

Preheat oven to 350°. In a large mixing bowl combine dry ingredients. Cut butter into ½- inch pieces and work into flour mixture until pea size. Add huckleberries, tossing gently to coat. Add wet ingredients and mix until it just comes together. Place on a lightly floured surface and pat into a 9-inch circle, about 1½ inches thick. Cut into 12 triangles.

Place on sheet pan lined with parchment, about 3 inches apart. Brush with heavy cream and sprinkle with sugar.

Bake until golden brown around edges, about 22 to 28 minutes. Cool for 5 minutes and serve warm or at room temperature.

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