Huckleberry Scones

2 cups of flour

2 teaspoons baking powder

4 tablespoons sugar

5 tablespoons butter (earth balance)

1/2 cup smooshed banana or 3/4 of a large banana 

1/2 cup oatmilk 

Pinch of salt

To taste grated lemon rind 

As many huckleberries as you like:)

Heat the oven to 450 degrees.

Add flour, salt, baking powder, and sugar in a food processor and pulse to combine. Add the vegan butter and pulse until the mixture resembles cornmeal.  Not too much pulsing.

 Add 1/2 cup smooshed banana and 1/2 cup of oatmilk, zested lemon rind in small bowl and mix till blended.   

Add to food processor and pulse to form a slightly sticky dough.  Put it on parchment paper on the counter and if it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.

Turn the dough onto a lightly floured surface and knead once or twice, fold in huckleberries, then form it into 2 dough balls press them down into a more disc shape and cut them crisscross.  

Slightly smaller circles make for a nice petite shape giving you about 8 scones.  Put the 1/4 wedges on a baking sheet lined with parchment paper for easy clean up. Brush the top of each scone with a bit of oatmilk if you have it and sprinkle with a little sugar if you aren’t going to frost them.

Bake for 9 to 11 minutes, or until the scones are a golden brown. Serve immediately.

If you want to make lemon juice powdered sugar frosting go ahead! Dip the scones let it rest and then make the huckleberry frosting drizzle.  (Powdered sugar, lemon juice, some juice from the berries).  I can’t tell you portions here but it isn’t too hard. 😅

Leave a Reply