Huckleberry Honey Cream Scones

Yummy recipe for Huckleberry scones from a fellow huckleberry lover in northern California!

Huckleberry-Honey Cream Scones

Huckleberry-Honey Cream Scones


  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour or spelt flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 8 tablespoons very cold unsalted butter, cut into ½-inch cubes
  • 2 teaspoons finely grated lemon zest
  • 1 cup huckleberries
  • ¼ cup honey
  • 1 large egg
  • 7 to 8 tablespoons heavy cream


  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flours, baking powder and salt.
  3. Rub the cubed butter into the flour mixture with your fingers and a fork until it resembles a coarse meal.
  4. Gently fold in the zest and huckleberries.
  5. In a small bowl, whisk together the honey, the egg and 5 tablespoons of the cream.
  6. Add to the flour mixture and gently mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tablespoon of cream.)
  7. Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
  8. Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of remaining heavy cream over the tops.
  9. Bake until scones are golden brown, about 12-15 minutes. Serve warm.


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