Lemon Scented Huckleberry Scones

Years ago we vacationed at a lakeside cottage in Ontario, Canada. In the tiny town near the cottage was the most incredible bakery named “Henrietta’s.” My mouth waters just remembering the delectable baked goods handmade by the German owners. Everything was fabulous but the butter Scones were out of this world! Returning home I made a couple attempts at making Scones but they were never nearly as good as Henrietta’s so I just stopped trying. Fast forward to now and my friend Kim who has treated us to her delicious Scones hot from the oven and topped with creamy butter. Kim inspired me to get back to my oven and voila’, the result is, flaky, crisp on the outside and tender in the middle Scones! Just the right amount of sweetness too. So today’s offering are these awesome Huckleberry Scones made with wild mountain Huckleberries we picked and froze last summer. A hint of Lemony goodness sets them apart from all others and truly brightens up the Huckleberry flavor. How good were they, you ask? Well, Sparky ate four of them hot from the oven!

Just what is a Huckleberry? Basically they resemble a Maine low bush Blueberry but the flavor is not quite the same. Both a little tart and sweet.They grow wild up here in the mountains and are ready for picking the first week or so of July. It seems every family has their “secret” location for picking Huckleberries and we all guard our favorite spots. And even though I love you all, our Huckleberry patch will remain our secret! If Huckleberries are not available where you live, small Blueberries make an excellent substitute.

Ready? Let’s build some Huckleberry Scones! Here’s what we’ll need.

Lemon Scented Huckleberry Scones

Delicately crisp on the outside with a tender flaky middle. Each bite offers a delicious burst of juicy Huckleberry flavor. Best served warm from the oven and a little pat of butter on the top never hurt anyone. Perfect for breakfast or an afternoon treat with coffee or tea. Hope you enjoy them! Preheat oven to 425° and Grease a baking sheet.

5 from 1 vote

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Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Servings 12 Scones

Ingredients

  

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• 2-1/2 Cups AP flour
• 1 TBSP Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup cold Butter 1 stick
• 1 Tsp Lemon Zest
• 1 Tsp Lemon Extract
• 1/3 Cup sugar
• 2/3 Cup Whole Milk
• 3/4 Cup Huckleberries or Blueberries

Instructions

 

• In a medium bowl combine the AP Flour, Baking Powder, Salt and Sugar.
  
• Cut the cold Butter into small cubes. It combines better that way.
  
• Zest the Lemon and set aside
  
• With a Pastry Blender cut the Butter into the Flour mixture until you have coarse crumbs. Stir in the Lemon Zest.
  
• Add the Milk, Lemon Extract and Huckleberries. Stir with a Spatula until just combined.
  
• On a floured board, gently knead the dough into a ball. Divide the ball in half and smooth each half into a ball. Gently flatten each ball into a disk about 1-1/2 inches thick. Cut each disk into 6 pieces using a large knife.
  
• Transfer each piece to a greased baking sheet keeping about a 1 inch space between the pieces as they do grow during baking.
  
• Bake at 425° for 12-15 Minutes until the Scones are browned on top. That's it! Serve warm with a dab of butter and be prepared for a real treat!
  
• Thanks so much for stopping by today. It's always a pleasure to share my recipes with you all. Some days it feels like you are sitting right here in the kitchen with me and I truly wish you were.
• Today, I wish for you a warm kitchen with a fresh baked treat and a good friend like Kim to share to share it with.
• Until next time, Journey on! Hugs and much love from me, Karen, TJG

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