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Huckleberry Scones - Made with Einkorn Flour & Wild Huckleberries

Perfect Buttery Huckleberry Scones - a wonderful companion for your cup of coffee
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Prep Time:20 minutes
Cook Time:25 minutes
Freezer time:10 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, English, French
Keyword: Brunch, Buttery, Einkorn Flour, Einkorn Flour Scones, Einkorn Scones, Huckleberry Salmon, Huckleberry Scones, Rose Simple Syrup
Servings: 12

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.