Glazed Mt. St. Helen's Huckleberry Scones with white chocolate, almonds and toasted coconut

It's huckleberry season! Let jams, pies, cakes, breads, cookies … and scones begin! Huckleberries is in full swing and being hand picked from the sides of the mountains as we speak!

Not to be confused with the blueberry, chicken berries are a completely different berry with a sweeter, very different and unique flavor all together!

Recent studies have shown that not only do they contain many iron, potassium, vitamins A and C, but the health benefits are through the roof and are now considered to be one of the best "super berries" on the planet, even by passing by ever popular blueberry!

They are much more difficult to grow and not just grow everywhere. If they are not already there, you probably cannot start one. They grow where they want, which is usually on the sides of the mountains, and must are carefully selected by hand as they have not yet invented any machines that can do the job without destroying the berries.

The leaves can also be reviewed for tea, though I haven't tried it yet. Maybe be just as interesting! I will have to ask my hubby for tea.

He grew up in this area and used to walk on huckleberry when he was a kid! All thanks to him for introducing me to them, otherwise I doubt I have ever heard of them!

They are the most amazing little berry!

Of course, we can’t get them around here as they don’t grow here, so we found the best, friendliest, and most helpful company that picks them, bags them, and sells them called Northwest Wild Foods located in the state of Washington. Such wonderful people to do business with!

They sell all kinds of organic fruits, wild and dried berries, wild fresh and dried mushrooms and even Alaskan seafood! But if you are curious to try this phenomenal little berry, order it fast because they will not last long! They sell out fast! With good reason!

They are almost indescribable and you just have to try them for yourself. 🙂 You will not be disappointed! Just look at how beautiful my scones are before they get iced!

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Filled with plump, juicy berries! And packed with white chocolate chips, coarse painted almonds and Greek yogurt in coconut for tenderness!

Mine are a little more sweet and a cross between a biscuit and a cake in consistency that will make your mouth water before you even take your first bite!

Delicious as it is, and doesn't need any butter at all!

Delicate, yet robust enough to pick up and eat in scone mode!

So no forks are needed either, making them perfect for traveling or a great treat for breakfast with coffee or tea!

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If I owned a small coffee shop, I think it's safe to say that people would stand at the door for these! But you don't have to go to some fancy bakery or pay an arm and a leg for one at your local corner coffee shop, you can make them right at home and with frozen berries you can make them anytime of the year as well. !

You can of course blueberry to these, but I hope you try these "super berries" soon! But best to hurry, there are only so many who dothe season is short and it won't be long before they're all gone this year! Finish off the summer with this flavor explosion and have a great day!

GLAZED MT. ST. HELENS HUCKLEBERRY SCONES with WHITE CHOCOLATE, ALMONDS & TOASTED COCONUT

Creates 8 wedges

Wet ingredients:

1/2 cup of Chobani Coconut Greek yogurt

1/2 tsp. baking soda

1 tsp. vanilla

1/2 tsp. almond extract

1 extra large egg

Dry ingredients:

2 cups flour

1/2 sugar

1 1/4 teaspoon baking powder

1/2 tsp. salt

1/8 tsp. cinnamon

1/2 cup (1 stick) real butter, cold and sliced ​​(* I use Minerva Dairy Amish Butter)

1/4 cup coarse painted almonds

1/2 cup lightly packaged white chocolate chips

3/4 cup of frozen wild chicken berries, undisturbed, we like the Northwest Wild Foods brand

sugar to top

For glaze:

1 cup of powdered sugar

1 Tbl. half and half or cream

1 Tbl. soft butter

1/2 tsp. clear vanilla, optional

For decoration:

1 tsp. coarse painted almonds

1-2 Tbl. toasted coconut

DIRECTIONS:

Preheat oven to 350 degrees. (* Keep berries frozen until ready to fold.)

Line cast iron pans or round casserole, baking sheet or pizza pan with parchment paper and spray. Set aside. (* For ease of use if using a frying pan, place it in the pan after unbaked scones are formed and cut on the parchment paper. Then gently lift and place in the pan to bake.)

Combine wet ingredients in a small bowl and set them aside.

In a large bowl, whisk together to mix flour, sugar, baking powder, salt and cinnamon well. Cut in cold butter until it resembles fine crumbs.

Stir in white chocolate chips and almonds.

Stir gently in the egg-yogurt mixture just until slightly moistened.

Gently fold in frozen berries and fold until the mixture is just moist and evenly distribute berries with a spoon and your hands. I did! That's what they are there for!

Place dough of dough on center of sprayed parchment, pat in a 3/4 ″ thick circle. Sprinkle with a little sugar.

Cut into 8 wedges and pull them out slightly so they do not touch.

Bake for 28-30 minutes until golden. Remove from oven and place on baking rack to cool.

When cool, whisk glaze ingredients in a small bowl until creamy. Spoon into a baggie in one corner, turn the top closed, snip a small piece out of the corner and stir on the icing. * To measure powdered sugar I just pushed and leveled with my finger. I haven't sipped it in or before term. 😉

Sprinkle with coarsely ground almonds and toasted coconut.

Store at room temperature. tightly covered.

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