Huckleberry Scones from Wild Crumb | Edible Bozeman
Indulge in homemade Huckleberry Scones from Wild Crumb, perfect for any gathering. Yields 12 scones, topped with cream and sugar. Available in Edible Bozeman's Summer 2019 issue.
Ingredients
- 5 ounces granulated sugar
- 1 pound all-purpose flour
- 8 ounces cake flour
- 1 tablespoon + ½ teaspoon baking powder (aluminum-free is best)
- 1 teaspoon kosher salt (Diamond Crystal brand is our favorite)
- 6 ounces unsalted butter, cold
- 2 cups frozen huckleberries
- ⅔ cup buttermilk
- 2 cups heavy cream
- Extra cream and sugar for topping
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