Huckleberry Scones
Delicious huckleberry scones that fill your kitchen with the aroma of baked goodness, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter, cut into cubes and frozen
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh or thawed huckleberries
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine the sour cream and whole milk in a separate bowl, then mix into the dry ingredients.
- Gently fold in the huckleberries, being careful not to overmix.
- Shape the dough into a 1-inch thick circle and cut into wedges or use a round cutter.
- Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes.
- Cool for a few minutes before serving warm with butter or jam.
Notes
Scones can be frozen for up to a month and reheated in the oven for fresh taste.
Nutrition
- Serving Size: 1 scone
- Calories: 215
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: scones, huckleberry, breakfast, baked goods, brunch