Huckleberry & Vanilla Bean Scones
What do you get when you cross a scone and a muffin Something beautifully blissful. Huckleberries, vanilla bean, and citrus notes, fill the house with amazing aromatics. Now go try them and see for yourself.<br><br> RECIPE:<br> 2 ½ C. Flour<br> 1 Tbsp. Baking powder <br> ¼ tsp. Salt<br> ½ C. Butter<br> ½ C. Sugar<br> 1 Egg<br> Zest of 1 lemon<br> ¼ - ½ tsp. Vanilla bean powder<br> ½ C. Plain yogurt (9%-11% fat content)<br> ¼ C. Half and Half<br> 1 C. Huckleberries<br><br> Preheat oven to 425 degrees. Combine the flour, baking powder, and salt together in a bowl. Cut butter into the flour mixture until it is evenly incorporated. <br><br> In another bowl whisk the egg, then add the sugar, yogurt, lemon zest and vanilla powder. Mix well. Combine the egg mixture and flour mixture, then gently incorporate the half and half until you form a soft, moist dough. Gently fold in the huckleberries. Place dough on a piece of parchment paper and flatten slightly with your hands into a square. Cut triangular pieces and place on a parchment lined sheet pan. <br><br> Place in the oven and reduce heat to 400 degrees. Bake for 15-18 minutes or until just brown and a toothpick inserted in the center comes out clean.
Recipe Intro From feedfeed
A muffin and scone hybrid, we’re as intrigued with this concept as we are with the playful combination of huckleberry, vanilla bean and citrus notes. This one goes to the top of the ‘to try’ list!