Fresh huckleberries are amazing! They are something like a deeply ripened blueberry that took a bath in blackberry juice. They can be tough to find since they have a very short season here in Oregon. Huckleberries are also fragile and difficult to transport which is why you rarely see them in the supermarket. I found some at a farm stand and snatched them up. If you can’t find huckleberries, you can make these scones with any fresh berry you like, or substitute dried berries or raisins. This recipe freezes very well, and they actually bake better from frozen. When frozen, or very cold butter, in pastry dough goes into a hot oven, it creates pockets of air, rendering your scones extremely flaky and mouth wateringly delicious.
- 4 C. flour
- 2 T. baking powder
- 1 t. salt
- 3 T. sugar
- 3 sticks of cold, salted butter
- 4 eggs beaten, plus 1 for egg wash
- 1 C. heavy whipping cream
- 1 C. fresh huckleberries, blueberries, raspberries, or blackberries
In your food processor, pulse together the flour, baking powder, sugar, and salt. Quickly cut the cold butter into chunks and add all of it to the food processor. Pulse it until the butter is in pea sized pieces. In a small bowl, beat 4 of the eggs and the cream together. With the machine running, add the egg and cream mixture and mix until it is just combined. Don’t overmix! You need chunks of butter in this dough to achieve a flaky texture. Dump the dough out onto a lightly floured board and knead it just two or three times. Divide the dough in half and gently roll out one half into a rough circle, about 1 inch thick. Scatter the berries all over the circle. Roll out the other half of the dough into a circle the same size and place it over the berries. Gently pat the edges of the circles together to encase the berries. Cut the circle into 12 wedges. Place the wedges onto a parchment covered baking sheet and place them in the freezer. At this point, you can bake them after about 1/2 hour in the freezer. Alternatively, you can make these up to one month ahead: freeze them for 30 minutes, then wrap them in parchment and again, tightly in plastic wrap. You can freeze them for up to a month, and just bake them from frozen when you are ready. Bake these on a parchment lined baking sheet at 400 degrees for about 20-25 minutes, or until lightly golden on top. Serve warm with butter and jam.