Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh huckleberries
Special Equipment Needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the huckleberries.
7. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Cut the dough into 8 wedges and place them on the prepared baking sheet.
10. Bake for 18-20 minutes or until the scones are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 scones.
Nutritional information:
Calories: 267
Fat: 12g
Saturated Fat: 7g
Cholesterol: 52mg
Sodium: 350mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 9g
Protein: 5g
Substitutions for ingredients:
- Huckleberries can be substituted with blueberries or raspberries.
- Buttermilk can be substituted with regular milk or almond milk.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Add chopped nuts, such as pecans or walnuts, for added texture.
- Drizzle a glaze made with powdered sugar and lemon juice over the scones for a sweet finish.
Tips and Tricks:
- Use cold butter for flakier scones.
- Do not overmix the dough or the scones will be tough.
- If the dough is too dry, add a little more buttermilk.
Storage Instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the scones, place them in a 350°F oven for 5-7 minutes.
Presentation Ideas:
Serve the scones on a platter with fresh huckleberries and a dusting of powdered sugar.
Garnishes:
Garnish the scones with a dollop of whipped cream and a sprig of fresh mint.
Pairings:
Pair the scones with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the scones with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too wet, add a little more flour.
- If the scones are too dry, add a little more buttermilk.
Food Safety Advice:
- Wash the huckleberries thoroughly before using them in the recipe.
- Store the scones in an airtight container to prevent contamination.
Food History:
Scones originated in Scotland in the early 1500s and were traditionally made with oats and cooked on a griddle.
Flavor Profiles:
The huckleberries add a tart and sweet flavor to the scones, while the buttery dough provides a rich and flaky texture.
Serving Suggestions:
Serve the scones warm with a pat of butter and a drizzle of honey.
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