We’re nearing the end of summer and you know what that means…
Dread of winter?
Living on hot cocoa?
Pumpkin spice everything?
Well maybe…but not just yet.
What nearing the end of summer means in the Northwest is …
They do grow wild here in the mountains and when our son was little we picked them ourselves. I don’t like the aggressive bees, spiders, bear worries, or dusty feet, so after he grew up we started buying them instead.
We may have to go back to picking our own though after we were left in shock last weekend at the Farmer’s Market with a $55 price tag for a gallon ziplock bag. We used to be able to buy a gallon of huckleberries for $25-$35. Maybe that was what we will now refer to as, “the good ole’ days”.
Once we came to terms with that we opted for a half-gallon bag at $25 because $55 for berries seemed quite over indulgent and let’s be realistic, we needed to save some cash for the made to order gluten free cinnamon and sugar doughnut holes that we’re now addicted to, must have, and think about all week until the next Saturday market rolls around.
Priorities you know.
So we came home after a double order of the world’s best doughnuts and I split those purple gold nuggets up into 1/2 cup servings and hid them away in the freezer to enjoy throughout our winter. Lord knows, while it’s gray and frigid for 6 months straight and I end up asking myself (again) why we live in this town, I’ll need a reminder of summer and better days to come.
When I posted our huckleberry pancakes on Instagram last weekend I had messages from people from different parts of the country telling me they’d never had a huckleberry! If they weren’t so dang expensive I would have offered to mail each person enough to make pancakes – but that will have to wait until we win the lottery.
Huckleberries are absolutely delicious and although they look somewhat similar to a blueberry, they are very different. They’re smaller than a blueberry and have a much more intense flavor. Lightly tart but also very sweet and very fragrant. They add wonderful flavor to pancakes, crepes, waffles, muffins, pies, and are also very tasty on top of ice cream as a sauce or in home made ice cream. You can also just eat them plain, but to save your pocketbook, I would only do that when you’re up in the mountains picking them yourself.
These scones are grain free, dairy free, egg free & vegan.
*Makes 8 Triangles OR You Can Use Smaller Biscuit Cutters for More Servings
Preheat oven to 400 degrees
1/2 Cup of Coconut Flour
1/4 Cup of Chestnut Flour
1/4 Cup of Cassava Flour
2 1/2 teaspoons of Double Acting Baking Powder
1/4 teaspoon of Celtic Sea Salt
2 Tablespoons of Coconut Sugar (plus extra for sprinkling)
Zest of 2 Medium Lemons
6 Tablespoons of Dairy Free Butter (I use soy free Earth Balance)
3/4 Cup of Full Fat Coconut Milk (my favorite is the Arroy D brand)
1/4 Cup of Fresh Lemon Juice
2 teaspoons of Pure Vanilla Extract
3/4 Cup of Fresh or Frozen Huckleberries
Whisk the dry ingredients together and set aside. In a glass measuring cup add the coconut milk, lemon juice, and vanilla. Stir and let rest while you cover a baking sheet with parchment or silpat.
Add the cold dairy free butter to the dry ingredients and cut in with two knives or your fingers (that’s what I prefer) until the mixture has small chunks of butter throughout about the size of peas.
Add the wet ingredients and the huckleberries and fold it all together gently, don’t overwork the dough or your scones will be dense and heavy.
Scoop the dough onto the covered baking sheet and pat lightly into a circle. You want to pat enough that the dough holds together after baked, but not so much that you pat all of the fluff out and make them heavy.
Slice into 8 wedges and separate. Sprinkle with extra coconut sugar.
Bake (I use convection) for 20-23 minutes. Cool on the baking sheet before removing and store in a loosely covered container. Will keep for 2 days or you can wrap them well and freeze them.