Huckleberry Scones

A regional favorite, huckleberries are the star in this tea-time pastry. 

Adapted from The Joy of Cooking.

2 cups all-purpose flour
1/3 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh huckleberries
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup milk or cream

Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into pieces


Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the huckleberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made. Freeze leftovers within 24 hours of baking.

Makes 8 large or 24 small scones.

Orange and Dark Chocolate Cream Scones

No holds barred on the ingredients in this decadent treat! Inspired by a favorite combination of flavors and real English scones at tea, this recipe is an original creation.

Orange Cream Scones with Dark Chocolate Chips

2 cups unbleached flour
1 cup whole wheat pastry flour
1 T baking powder
3/4 tsp baking soda
1 tsp salt
1/2 cup organic sugar
Zest of one large orange, grated
1 stick organic butter
Juice from orange
1 large egg
1 cup cream, light or heavy
3/4 cup dark chocolate chips

Preheat oven to 450 degrees F. Place all dry ingredients and zest in bowl of food processor, add cold, chunked butter, and pulse just long enough to bring mixture to consistency of cornmeal. Place mixture in large mixing bowl and mix in chocolate chips. Add enough orange juice to cream to make 1 1/4 cups, adding more cream if you're light on the amount of juice. Add egg and whisk all together, then add liquids to the dry mixture and mix with a fork just long enough to almost completely combine. Amount of liquid may need to be adjusted slightly according to weather or humidity. Turn out onto lightly floured surface and gently knead mixture 5 to 6 turns, just enough to bring together into a ball and finish incorporating dry mixture if needed. At this point, you can either pat the dough out into about a 8-9 inch circle and cut into wedges, or roll out 1 inch thick and, using a circular cutter, cut into as many circles as the dough will yield. It will make about 24- 2 inch round scones, or 6-8 wedges. Place on parchment lined or insulated cookie sheet.

Place in oven and bake for 12-15 minutes, depending on your oven and size of scones, until golden brown on top. Serve or freeze within a day of baking.

Cool Whip Frozen Dessert

Adapted from Kraft Foods Strawberry Whipped Sensation

Prepare a large loaf pan by lining with heavy duty foil, making the foil large enough to cover the top of the loaf pan and to be securely folded as this "package" will be going into the freezer.

2 cups chopped fresh strawberries

1 can sweetened condensed milk

1/4 cup fresh lemon juice

2 cups frozen whipped topping, thawed

Mix above ingredients and pour into foil lined loaf pan, press lightly into pan to make level.

8 chocolate sandwich cookies (such as Oreo) finely chopped

1 Tablespoon melted butter

In a small bowl, drizzle melted butter over cookie crumbs and combine thoroughly, sprinkle evenly over frozen mixture in loaf pan. Fold over foil and press lightly to level and fold foil around pan to seal. Freeze until firm, overnight is best. Open foil and invert frozen mixture onto serving plate, remove foil. Spread with remaining thawed whipped topping and decorate as desired with fresh strawberries.

This dessert needs time to thaw before serving: approximately 30 minutes at room temperature or 1-2 hours refrigerated.