1 1/2 c fresh or frozen huckleberries
2 c all-purpose flour, plus more for shaping
1/2 c, plus 1Tblsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Grated zest of 1 lemon
1/2 c very cold unsalted butter, cut into small pieces
1 c, plus 1 Tblsp heavy or whipping cream
1. Adjust oven rack to center position and preheat oven to 425. Line large baking sheet with parchment or silicone baking pan liner.
2. Pick over the huckleberries and discard stems. (I believe any berry would substitute - but I did not have any fresh berries on hand, so I used dried cherries.)
3. In large bowl whisk together flour, 1/2 c sugar, baking powder, baking soda, salt and lemon zest. Add the butter, and work into flour rapidly with your fingertips (I used a pastry blender. Don't work too much. Add the berries (or dried cherries), and toss to coat with dry material. Pour in 1 c. cream and fold until just barely combined.
4. Dust a work surface with flour, and scrape out the dough onto it. Knead the dough a few times just until it holds together (I did not - I believe this sort of batter is better the less you mix it up. I just shaped it). Shape dough into a disk about 7 inches in diameter and about 1 inch thick. Brush top of dough with remaining cream, and dust with remaining sugar. Cut dough into 8 wedges. With wide metal spatula, transfer dough wedges onto baking sheet, about 2 inches apart.
5. Bake for 18 to 23 minutes, until tops and bottoms of scones are golden brown. Cool 10 minutes before serving.