Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
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Huckleberry Scones with Nutmeg, Clotted Cream Whipped Cream and Huckleberry Reduction
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 342
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 76 mg
- Sodium
- 126 mg
I really wanted to do the classic English version of scones based on their round shape and the addition of the clotted cream. The huckleberries add a nice tartness to something seemingly very rich.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 342
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 76 mg
- Sodium
- 126 mg
Ingredients
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Directions
Special equipment:
a 3-inch ring cutter- Preheat the oven to 400 degrees F.
- Add the huckleberries to a heat-safe bowl and pour in 1 cup boiling water. Set aside to rehydrate for 10 minutes. Drain the huckleberries but reserve the liquid. Squeeze the huckleberries in a clean towel over the bowl to remove any excess liquid.
- In a food processor, pulse together the flour, baking powder, nutmeg, salt and 1/4 cup of the granulated sugar. Add the butter and pulse until pea-size butter balls form. Turn out into a separate bowl.
- Add the buttermilk to the dry ingredients and mix until just combined. Gently fold in 1/3 cup of the rehydrated huckleberries.
- Turn the dough out onto a floured surface and gently form and pat into a circle about 1/2 inch thick. Use a 3-inch ring cutter to punch out 12 scones. Place on a parchment-lined sheet pan. Brush with the beaten egg and sprinkle with turbinado sugar. Bake for 14 to 15 minutes or until golden brown.
- To make the syrup, add the red wine, remaining 1/4 cup granulated sugar, half of the vanilla, remaining huckleberries and reserved huckleberry liquid to a saucepan. Bring to a boil, then reduce to a simmer for 10 to 15 minutes until thickened. Cool.
- Whip the clotted cream, heavy cream, confectioners’ sugar and remaining vanilla to soft peaks in a bowl.
- Split the scones and sandwich with the clotted cream whipped cream and huckleberry reduction. Dust the tops with confectioners’ sugar and serve.
