Huckleberry Scones

This morning at the market I found tart shiny huckleberries. I got several pints knowing that I’ll make a couple of different things. When I got back to the house I decided to make Huckleberry Scones. These scones aren’t like the hard dense scones you get at a coffee shop. They are light crumbly and melt in your mouth. You can use this recipe as a base and add different ingredients to make other scones. This recipe comes from my aunt Nancy. To keep the huckleberries from turning the scones purple I freeze them and dust them in flour before I fold them into the dough.

Scones
2 C flour
1/3 C sugar
2 t baking powder
1/8 t salt
1/3 C butter
1 egg
1 t vanilla
½ C cream
½ C huckleberries

1 egg for wash

Preheat oven to 375 degrees. Dust the huckleberries and put them in the freezer. Combine the dry ingredients and cut the butter into them as you would if you were making a pie. Mix together vanilla, cream, and egg, then combine with the dry ingredients using a fork. Don’t over mix the dough. Add in the frozen huckleberries. Knead the soft dough briefly on a well-floured surface. Then pat into a 7” disk with edges tapering down so that the highest point is in the center.Place the disc on a cookie sheet and cut it into eight wedges. Separate them from each other by ½” . Brush the tops with the egg wash and sprinkle with sugar. Bake for about 15 minutes until golden brown.