It’s nearing the end of mulberry season here, which is usually the middle of June through early July. But this year’s rainy and cooler months of May and June have pushed the season slightly later this year.
I love making scones, which are a great breakfast treat when fresh berries present themselves. One drawback to most scone recipes is I rarely have fresh buttermilk in my house. This recipe uses plain yogurt in place of the buttermilk, which provides the same tangy flavor of the buttermilk without the special trip to the store.
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Mulberry trees are found in many yards, often coming up randomly in the more wooded areas and along hedge groves. Most homeowners find these plants a nuisance as they grow wild and quickly gain stature, dropping their purple berries and staining walkways. I find them a delight when the berries ripen, producing an abundance of large dark berries that are easy to harvest and plentiful.
The dark red berries taste like a milder version of the blackberry. Its important to stay away from the unripe whiter berries, as these are not edible (I’m told). Gently wash under cold water and allow to dry on paper towels. The short stems can be removed by pinching off, but aside from aesthetics is somewhat unnecessary as these are completely edible.
While delicious eaten fresh, mulberries are full of vitamins and make a lovely addition to these breakfast scones…
Wild Mulberry Scones
Ingredients
- 2 cups All Purpose Flour
- 3/'4 cup Whole Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tsp lemon zest (optional)
- 1 stick butter (very cold)
- 1 large egg
- 3 tbsp milk
- 1/2 cup plain yogurt
- 1 cup mulberries or any other type of berry
- 1 large egg for eggwash
- 1 tsp milk for eggwash
- 2 tbsp raw suger for coating (Optional)
- 2 tbsp lemon juice
- 3/4 cup confectioners sugar
Instructions
- Mix together first 7 dry ingredients in a large bowl: Flours, baking powder, baking soda, sugar, salt and lemon zest.
- Cut butter into small cubes and combine with dry ingredients until resembles course meal
- Mix together in a separate bowl the egg, 3 tbsp of milk and yogurt, then combine with the dry ingredients until just moistened. Dough will be shaggy, but do not overmix.
- Gently fold in the berries until just incorporated throughout the dough. Some of the berries may break apart, but this is ok.
- Roll the dough out onto a board and form a round flat circle about 1-1/2 to 2 inches high. Cut into 8 wedges.
- Place the wedges on greased baking sheet at least an inch apart from each other. Meanwhile prepare the egg wash using the large egg and the tsp of milk. Brush each wedge with the eggwash and sprinkle the tops of each scone with the raw sugar.
- Bake at 350F for 18-20 minutes until golden brown and an inserted toothpick comes out clean.
- Cool for 10 minutes. While these are cooling prepare the lemon glaze by mixing the lemon juice with confectioners sugar. Once cooled drizzle the glaze across the scones. Eat while still warm!