It’s huckleberry season! Let the jams, pies, cakes, breads, cookies…and scones begin! Huckleberries are in full swing and being hand-picked from the sides of mountains as we speak!
Not to be confused with the blueberry, huckleberries are a completely different berry with a sweeter, much different and unique taste all of their own!
New studies have shown that they are not only high in iron, potassium, vitamins A and C, but the health benefits are through the roof and are now considered to be one of the best “super berries” on the planet, even passing up the ever-popular blueberry!
They are much more difficult to grow, and don’t just grow anywhere. If they aren’t already there, you probably can’t start one. They grow where they want to, which is usually on the sides of mountains, and have to painstakingly be picked by hand as they haven’t invented any machines yet that can do the job without ruining the berries.
The leaves can also be steeped for tea, though I have yet to try that. Might be just as interesting! I’ll have to ask my hubby about the teas.
He grew up in that area and used to go huckleberry picking when he was a kid! All thanks goes to him for introducing me to them, because otherwise, I doubt I would’ve ever even heard of them!
They are the most amazing little berry!
We of course can’t get them around here as they don’t grow here, so we found the nicest, friendliest and most helpful company that picks them, bags them and sells them called Northwest Wild Foods located in the state of Washington. Such wonderful people to do business with!
They sell all kinds of organic fruits, wild and dried berries, wild fresh and dried mushrooms, and even Alaskan seafood! But if you’re curious to try this phenomenal little berry, you best order soon because they don’t last long! They sell out quickly! With good reason!
They are almost indescribable and you’ll just have to give them a try yourselves. 🙂 You won’t be disappointed! Just look at how beautiful my scones are before being iced!
Loaded with plump, juicy berries! And packed with white chocolate chips, coarse ground almonds, and coconut greek yogurt for tenderness!
Mine are a little more sweet and a cross between a biscuit and a cake in consistency that makes your mouth water before you’ve even taken your first bite!
Delicious just as is and don’t need any butter at all!
Delicate, but sturdy enough to pick up and eat in scone-fashion!
So forks not needed, either, which makes them perfect for traveling or an amazing treat for breakfast with coffee or tea!
If I owned a little coffee shop, I think it’s safe to say that people would be lined up at the door for these! But you don’t have to go to any fancy bakery or pay an arm and a leg for one at your local corner coffee bar, you can make them right at home and with frozen berries, you can make them any time of year, too!
You can of course sub blueberries for these, but I do hope you give these “super berries” a try soon! But best hurry, there are only so many that grow, the season is short, and it won’t be long before they’re all gone for this year! End summer with this flavor explosion and have a fantastic day!
GLAZED MT. ST. HELENS HUCKLEBERRY SCONES with WHITE CHOCOLATE, ALMONDS & TOASTED COCONUT
Makes 8 wedges
Wet ingredients:
1/2 cup Chobani Coconut Greek Yogurt
1/2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. almond extract
1 extra large egg
Dry Ingredients:
2 cups flour
1/2 sugar
1 1/4 tsp baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
1/2 cup (1 stick) real butter, cold and cut up (*I use Minerva Dairy Amish Butter)
1/4 cup coarse ground almonds
1/2 cup lightly packed white chocolate chips
3/4 cup frozen wild huckleberries, unthawed, we like Northwest Wild Foods brand
sugar for top
For Glaze:
1 cup powdered sugar
1 Tbl. half and half or cream
1 Tbl. soft butter
1/2 tsp. clear vanilla, optional
For Garnish:
1 tsp. coarse ground almonds
1-2 Tbl. toasted coconut
DIRECTIONS:
Preheat oven to 350 degrees. (*Keep berries frozen until ready to fold in.)
Line cast iron skillet or round griddle pan, baking sheet, or pizza pan with parchment paper and spray. Set aside. (*For ease if using a skillet, place into pan after unbaked scones are formed and cut on the parchment paper. Then carefully lift up and place into pan to bake.)
In small bowl, combine wet ingredients and set aside.
In large bowl, whisk to mix the flour, sugar, baking powder, salt and cinnamon well. Cut in cold butter until it resembles fine crumbs.
Stir in white chocolate chips and almonds.
Gently stir in egg-yogurt mixture just until moistened a little.
Carefully fold in frozen berries and just fold until mixture is all just moistened and berries are evenly distributed using a spoon and your hands if necessary. I did! That’s what they’re there for!
Place mound of dough onto center of sprayed parchment, pat into a 3/4″ thick circle. Sprinkle top with a little sugar.
Cut into 8 wedges, pulling them out a little so that they aren’t touching.
Bake for 28-30 minutes until golden. Remove from oven and place baking sheet onto rack to cool.
When cool, whisk glaze ingredients in small bowl until creamy. Spoon into a baggie into one corner, twist top closed, snip a tiny piece off of corner and pipe on glaze. *To measure the powdered sugar I just scooped and leveled with my finger. I didn’t spoon it in or pre-sift. 😉
Sprinkle with coarse ground almonds and toasted coconut.
Store at room temp. tightly covered.
