Huckleberry Orange Scone
Bursting with vibrant flavors and a tender crumb, these Huckleberry Orange Scones are the perfect balance of tart and sweet, making them an irresistible treat for breakfast or brunch. Fresh or frozen huckleberries add a burst of juicy goodness, while fragrant orange zest infuses each bite with citrusy brightness. Made with simple pantry staples, heavy cream, and cold cubed butter for that classic flaky texture, these scones are easy to prepare yet feel wonderfully indulgent. A sprinkle of coarse sugar on top creates a delightful golden crunch, making them as beautiful as they are delicious. Ready in under 35 minutes, these homemade scones are ideal for serving warm with a dollop of clotted cream or a drizzle of honey. Perfect for any occasion, they’ll quickly become a favorite addition to your baking rotation!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 1 tablespoon orange zest
- 0.5 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup huckleberries (fresh or frozen)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the orange zest, ensuring it is evenly distributed.
In a separate, smaller bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and gently stir until the dough just starts to come together. Be careful not to overmix.
Gently fold in the huckleberries, trying not to crush them.
Turn the dough out onto a lightly floured surface. Pat it into a circle approximately 1 inch thick and 7-8 inches in diameter.
Using a sharp knife or a bench scraper, cut the dough circle into 8 even wedges.
Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the tops with coarse sugar for extra crunch and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on the edges.
Remove from the oven and let cool slightly on the baking sheet before serving warm. Enjoy!
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 105.5 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 103 mg | 8% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
