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Enjoy a lovely British teatime with homemade Mulberry Scones. They’re made with juicy mulberries available from June to July. These berries give a fruity twist to the traditional treat.
This recipe uses plain yogurt instead of buttermilk for a fresh change. The yogurt’s tangy taste goes well with the sweet-tart mulberries. If you have a mulberry tree, you can pick your own berries. Or else, look for them at local markets in summer.
Mulberries taste like blackberries but are sweeter and milder. They’re not just tasty; they’re also full of vitamins and antioxidants. Their bright colour makes the scones look great too.
Making Mulberry Scones is easy and quick. You can also use other berries like strawberries or raspberries. Prep time is just 10 minutes, and they cook in 30 minutes.
Try them with a zesty lemon glaze for extra flavour. This adds a lovely citrusy note. Whether for afternoon tea or a treat, these scones are wonderful.
Looking for a delicious recipe for fresh mulberries? This easy homemade mulberry scones recipe is perfect. It uses plain yogurt instead of buttermilk, making it easy and full of wild mulberry taste. You can use mulberries you’ve picked yourself or bought from a local market. These scones are perfect for enjoying in the late spring and summer.
To start the dough, mix 2 cups of all-purpose flour with 3/4 cup of whole wheat flour in a bowl. Add 1 stick of cold, grated butter. Mix until it looks like coarse crumbs. In another bowl, mix 1 large egg, 1/2 cup of plain yogurt, and 3 tablespoons of milk. Add this to the flour mix until just combined.
Then, fold in 1 cup of wild mulberries or another berry if you prefer. Make sure the berries spread out evenly in the dough. After adding the berries, put the dough on a floured surface and shape it into a circle. Cut it into wedges and put them on a baking sheet with parchment paper.
| Prep Time | Total Time | Servings |
|---|---|---|
| 10 minutes | 30 minutes | 4 |
Brush the scones with a mix of 1 beaten egg and 1 teaspoon of milk for a golden look. You can also sprinkle some raw sugar on top for extra sweetness. Bake at 350°F for 18-20 minutes, or until they turn light golden brown.
To make the lemon glaze, mix 2 tablespoons of lemon juice with 3/4 cup of confectioners sugar. Drizzle this over the cooled scones. They’re best enjoyed warm or at room temperature.
These mulberry scones are a great way to enjoy summer flavors. The tangy yogurt and sweet wild mulberries make them special. They’re perfect for breakfast, brunch, or teatime. Savor these treats and the taste of summer.
Mulberries are a unique early summer treat. They aren’t farmed commercially in the USA. These wild berries, found mostly in the Northeast, are known for their sweet and tangy taste.
Gathering mulberries presents a bit of a challenge. They fall to the ground as soon as they ripen. A useful trick is to spread a tarp under the tree and shake it gently. This lets the ripe mulberries fall onto the cloth.
These tasty berries work well in many dishes, like pies, tarts, pancakes, and muffins. When used in scones, mulberries bring a unique taste. They match perfectly with ingredients like toasted walnuts. This mix makes scones that taste amazing when served warm, with a bit of butter on top.
For those eager to taste fresh mulberries in scones, here’s a great recipe to try:
Mulberry Scones Recipe. This recipe makes 8 scones. It uses 1 1/2 cups of mulberries with other items like butter, milk, sour cream, flour, and sugar.
Mulberries are in season from June to early July.
Use plain yogurt instead of buttermilk for a tangy taste.
You can find mulberry trees in many yards. They produce large, dark berries.
They taste like a milder version of blackberries.
Yes, they are full of vitamins and great in scones.
Yes, you can use any berry to customize this simple recipe.
It takes 10 minutes to prep and 30 minutes in total.
Serve them warm with a lemon glaze.
Yes, our easy homemade recipe is perfect for fresh or wild mulberries. They’re plentiful in late spring and early summer.
Combine dry ingredients with cold, grated butter for the dough.
Mix eggs and buttermilk (or plain yogurt) separately. Then, add them to the dry ingredients.
Gently fold the mulberries into the dough for even distribution.
Roll out the dough, cut it into wedges, then bake until golden.
Yes, drizzle with a lemon glaze for extra sweetness and tartness.
No, they are not commercially grown, making them a rare treat in early summer.
They are mostly in the Northeast, known for their sweet and tangy taste.
Harvesting is tricky as they fall when ripe. Place a tarp under the tree and shake to get berries.
Use them in pies, tarts, pancakes, and muffins.
Their wild, tangy taste pairs well with ingredients like toasted walnuts for tasty scones.
Best served warm with butter.
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