Huckleberry Scones with Nutmeg, Clotted Cream Whipped Cream and Huckleberry Reduction

I was inspired to create these traditional British-style scones with their distinctive round form and the incorporation of clotted cream. The huckleberries bring a pleasant tartness that balances the richness of the dish beautifully, inviting you to savor an afternoon tea like never before.

• Level: Easy
• 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
• Total: 45 min
• Active: 35 min

Ingredients

• 10 ounces dried huckleberries
• 2 cups all-purpose flour, plus additional for dusting
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, cut into small pieces
• 2/3 cup buttermilk
• 1 large egg, beaten
• Turbinado sugar, for topping
• 1 cup red wine
• 1 vanilla bean, halved and seeds extracted
• 1 cup clotted cream
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar, plus additional for serving

Special Equipment

• a 3-inch ring cutter

Instructions

1. Begin by preheating your oven to 400 degrees F.
2. Place the huckleberries in a heat-safe bowl and pour 1 cup of boiling water over them. Let them sit for 10 minutes to soften. Drain the huckleberries while keeping the soaking liquid. Wrap the huckleberries in a clean kitchen towel and squeeze over the bowl to extract any remaining moisture.
3. In a food processor, combine the flour, baking powder, nutmeg, salt and 1/4 cup of the granulated sugar by pulsing. Incorporate the butter and continue pulsing until small pea-sized pieces of butter form. Transfer to a mixing bowl.
4. Pour the buttermilk into the flour mixture and stir gently until just blended. Carefully incorporate 1/3 cup of the softened huckleberries by folding.
5. Transfer the dough to a lightly floured work surface and gently shape it into a flat circle approximately 1/2 inch in height. Using the 3-inch ring cutter, cut out 12 individual scones. Arrange them on a parchment-covered baking sheet. Apply the beaten egg wash and sprinkle with turbinado sugar. Bake for 14 to 15 minutes until they achieve a golden-brown color.
6. For the huckleberry syrup, combine the red wine, the remaining 1/4 cup granulated sugar, half of the vanilla bean, the leftover huckleberries and the reserved huckleberry soaking liquid in a saucepan. Bring the mixture to a full boil, then lower the heat and let it simmer for 10 to 15 minutes until it reaches the desired thickness. Allow to cool completely.
7. In a mixing bowl, whip together the clotted cream, heavy cream, confectioners' sugar and the remaining vanilla bean seeds until soft peaks form.
8. Open each scone and fill with the vanilla-clotted cream mixture and the huckleberry syrup. Sprinkle confectioners' sugar on top and serve immediately.