Huckleberry Cream Scones
Huckleberries (V.Myrtilllus or Bilberry) is used traditionally as a natural remedy for kidney stones, scurvy and urinary infections. Bilberries can be used as a supportive treatment for diabetes, both because the berries reduce blood sugar and because they can prevent eye diseases and blood vessel disorders that can accompany diabetes.
Here’s a recipe for Huckleberry Cream Scones:
Preparation time: 30 minutes
Yield: 6 servings
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons cold butter, cubed
- ¾ cup plus 1 tablespoon cream
- 1 egg, beaten
- ½ teaspoon vanilla
- 1 cup huckleberries, frozen
- 1 tablespoon coarse sugar
1. Preheat the oven to 400 F. In a medium bowl, combine the flour, baking powder and salt.
2. Add in the cubes of butter, and gently toss them with a fork to coat them with flour. Then use the back of the fork to crush the pieces of butter into smaller and smaller pieces as they combine with the flour. Stop when most of the butter is unrecognizable.
3. Make a hole in the center of the flour and butter mixture. Add the ¾ cup cream, egg and vanilla to the depression and use the fork to gently beat them together before gently combining them with the flour and butter. Just before the dough comes together, add the huckleberries. As gently as possible, continue stirring, just until the dough holds together.
4. Line a baking sheet with parchment paper and press the dough into a circle 1½ inches thick. Use a butter knife to cut the circle into six wedges. Gently separate the wedges so that they are at least 2 inches apart, and blunt the pointy end with your finger.
5. Brush the top of each with the extra tablespoon of cream, and sprinkle on some of the coarse sugar.
6. Bake for 20 minutes, or until the bottoms and tops of the scones are lightly brown.
From: Zester Daily