Huckleberry Scones
Any kind of berries can be substituted – frozen berries hold their shape better than fresh! Makes about 18 scones.
Any kind of berries can be substituted – frozen berries hold their shape better than fresh! Makes about 18 scones.
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoons salt
- 3/4 cups butter (cold, cut in small pieces)
- 1 teaspoon lemon peel (grated or zested)
- 8 ounces berries (frozen)
- 1 cup buttermilk
Preheat oven to 425°
In a small bowl combine dry ingredients. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs.
In another bowl, combine berries with 2 tbsp flour and toss to coat. Stir in the fruit and orange peel to the dough mixture.
Make a well in the center of the mixture; add the buttermilk all at once. Stir with a fork until just combined, and the dough pulls away from the sides of the bowl.
With clean hands, gather the dough into a ball and turn out onto a floured surface. Roll or pat into a circle about ½” thick. Using a cutter or a sharp, greased knife, cut into individual pieces. Place 2 inches apart on a lightly greased baking sheet. Brush the scones with cream and dust with cinnamon sugar.
Bake for 12 minutes or until the tops are slightly browned. Serve warm with coffee or tea. Optionally you may drizzle your favorite icing over the tops once they have cooled.
Thanks for visiting The Whistling Rooster Homestead! Come back now, ya hear?