Huckleberry Cream Scones
Tender, buttery scones studded with wild huckleberries, finished with a light glaze — a mountain-town bakery favorite in Idaho's resort towns.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Baking sheet
- •Pastry cutter
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 40
- protein
- 5
- calories
- 310
Instructions
- 1
Preheat your oven to 400°F. Line a sheet pan with parchment paper.
- 2
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- 3
Cut in the cold butter until the mixture looks like coarse crumbs.
- 4
Whisk the cream and egg together. Stir into the dry mixture until just combined.
- 5
Gently fold in the huckleberries. Be careful not to crush them.
- 6
Place dough on a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- 7
Place wedges on the sheet pan and brush tops with cream. Bake 18-20 minutes until golden.
- 8
Let cool slightly. Drizzle with a simple powdered sugar glaze if desired.
Chef's tips
Keep the butter and cream very cold. Handle the dough as little as possible for light, flaky scones.
Storage
Store in an airtight container at room temperature up to 2 days.
Reheating
Warm in a 300°F oven for 5-8 minutes.
Common mistakes to avoid
- •Working the dough too much, which makes the scones tough instead of tender.
- •Using thawed berries, which leak juice and stain the dough.
Serving suggestions
Cooked Huckleberry Cream Scones?
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