Huckleberries only grow in the wild, and it’s usually a great excuse to spend the weekend up in the mountains. They can be used in a multitude of foods, but this Huckleberry and Honey Scones recipe is sure to be a hit.
Main Story:
Finding Edible Wild Fruits in the Country
Huckleberry and Honey Scones
21?2 cups flour, divided
3?4 cup huckleberries
1 tablespoon baking powder
6 tablespoons butter, cut into cubes and chilled in freezer
1?4 cup honey
3?4 cup half-and-half
1 egg
Heat oven to 350°F. Line cookie sheet with parchment paper; set aside.
In bowl, add 1?2 cup flour to huckleberries; set aside. In another bowl, mix remaining flour with baking powder. Cut in butter until pea-sized pieces form.
Beat together honey, half-and-half and egg. Add to dry ingredients. Gently stir in huckleberries.
Place dough on lightly floured surface and knead a few times. Form into ball, then roll out to 10-inch circle, about 1 inch thick. Cut into 8 sections. Place on prepared cookie sheet. Bake for 10 minutes, or until golden brown.
