It is the tail end of huckleberry season here in the PNW. I recently made an AMAZING huckleberry salmon https://northwestfrench.com/salmon-with-huckleberry-sauce-or-blueberry-sauce/ with wild huckleberries from last season that I had taken out of the freezer. I freeze my berries in freezer bags, filled with 4 cups of berries, which is the perfect amount for a small huckleberry pie. Since I had an odd amount of frozen berries left from the salmon recipe, I decided to use up the remaining berries by making these lovely huckleberry scones.

Huckleberries are such a treat and treasure. I am super picky about what I will actually use them on, not wanting to waste one tasty berry! (Another great huckleberry recipe, worthy of your berries- Salmon with Huckleberry Sauce: https://northwestfrench.com/salmon-with-huckleberry-sauce-or-blueberry-sauce/)

These huckleberry scones brought to mind a “mountain afternoon” in the Cascades, looking down on Lake Keechelus while filling berry buckets with wild mountain huckleberries. This is a family tradition that goes back generations. Some of my first “mountain memories” involve old logging roads, dusty mountain meadows, and my great grandmother, Frances, reminding me that “the world’s loneliest sound is the first berry hitting the bottom of the bucket”!

You could substitute any type of berry in this recipe. I have used both blackberries as well as blueberries. The results are equally as tasty. If you would like to try these with wild mountain huckleberries, and don’t have any stored up in your freezer, you can order some through Northwest Wild Foods. https://nwwildfoods.com?sca_ref=9552109.f8susya3ZW8K

Ingredients

3⅓ Cup (460g) Einkorn Flour If using standard All Purpose Flour, use 3 cups (420g)
4½ Tbsp (60g) Sugar
1½ Tbsp (22.5g) Baking Powder
3/4 tsp Salt
Zest of One Lemon
1 Cup Frozen Wild Huckleberries
1 Tbsp Lemon Juice
8 Tbsp Very Cold Butter, cut into small pieces
1½ Cups Heavy Cream, plus more for brushing
Turbinado Sugar, for sprinkling on top

Instructions

Preheat oven to 425℉
Mix Flour, Sugar, Baking Powder, Salt, and Lemon Zest in bowl of electric mixer with the paddle attachment.
In separate, small bowl, add the Huckleberries. Stir in the Lemon Juice. With the berries covered in juice, add 1/4 cup of the flour mixture to the berries. Stir to coat the berries with the flour.
Pop the bowl of berries in the freezer to keep frozen while you finish up the dough.
Add the Butter pieces to the flour. Mix on low speed to incorporate the butter into the flour mixture until it forms pea-sized crumbles. You may need to finish this process with your hands by rubbing the butter and flour together between your fingers, until you get pea-sized crumbles.
Make a well in the middle of the flour/butter mixture and add the Heavy Cream. Mix on low until a dough begins to form.
Once most of the flour is combined into the dough, remove bowl from mixer and add the flour-coated berries. Gently press and stir berries into dough. You probably won't be able to combine them all, which is okay.
Dump out dough, and any stray berries onto a large piece of parchment paper.
Gently "knead and press" the stray berries into the dough until they are evenly distributed. Form the dough into a rectangle that is roughly 9" x 6".
Cut the dough in half horizontally, then cut vertically into 3 sections, leaving you with (6) 3"x3" squares.
Separate your squares and cut each diagonally, giving you 12 triangle scones.
Add scones to parchment lined baking sheets. Brush with Heavy Cream and sprinkle with Turbinado Sugar.
Bake at 425℉ for about 25 minutes, or until golden brown and puffed. Transfer to wire rack and cool for at least 10 minutes before serving.

Huckleberry Scones – Made with Einkorn Flour