Huckleberry Scones

Summer time in Montana (where I grew up) means Huckleberry season and one of my favourite recipes. Living in Ireland though now no Huckleberries so I will have to substitute with blueberries. However it's a lovely recipe and one I couldn't wait to share! I hope ye all enjoy!

• 2 cups all-purpose flour

• 1/3 cup granulated white sugar

• 2 teaspoons baking powder

• 1/8 teaspoon salt

• 6 tablespoons chilled, unsalted butter, cut into pieces

• 1 cup fresh huckleberries (or blueberries)

• 1 large egg, lightly beaten

• 1 teaspoon pure vanilla extract

• 1/2 cup milk or cream

Brushing tops of scones:

• Milk or Cream

Streusel Topping:

• 1/4 cup brown sugar

• 1/4 cup all purpose flour

• 1/2 teaspoon ground cinnamon

• 2 tablespoons chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees F/200 degrees C/Gas mark 6 and place rack in middle of oven. Line a cookie sheet with parchment paper. For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the huckleberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk. For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture. Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made. Freeze leftovers within 24 hours of baking. Makes 8 large or 24 small scones.

#scones #huckleberries #recipes