Free State Foraging: Mulberry Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-12
What You Need
  • SCONES
  • 1 cup All-Purpose Flour
  • 1 Cup cake flower
  • ¼ cup sugar
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (1 stick) cold, grated butter
  • 1 cup chopped, washed mulberries
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • ½ Cup buttermilk
  • EGG WASH
  • 1 egg
  • pinch of salt
  • 1 Tablespoon water
  • Sprinkle of sugar (ideally sparkly baking sugar)
  • GLAZE (optional)
  • ¾ teaspoon lemon zest
  • 3 tabelspoons water
  • ⅛ cup powdered sugar (or slightly less if the glaze is too thich and won't drizzle. If you add too much powdered sugar, add just a little bit more water.)
What to Do
  1. - Preheat your oven to 350 and line a cookie sheet with parchment paper
  2. - Grate your frozen butter with the large side of a box grater, then put it back into the freezer so it stays cold.
  3. - Combine the dry ingredients in a large bowl (ideally you'd sift these, but a quick whisk will do in a pinch)
  4. - Combine the liquid ingredients in a separate bowl (including the eggs) and stir.
  5. - Add the butter into the mix quickly so that it doesn't melt or get to warm.
  6. - Once that's incorporated, mix ½ the liquid ingredients into the dry ingredients/butter mixture and whisk thoroughly. Pour in the rest of the liquid ingredients and stir to incorporate.
  7. - The dough will be sort of sticky, but should stay together as a loose ball of dough. If the dough is too dry or too wet, add a few Tablespoons of buttermilk (too dry) or flour (too wet) at a time until the texture seems right.
  8. - Add your berries in by lightly rolling the dough from the bottom with a spoon. You don't want to crush them, but do you want them to be evenly incorporated throughout the dough.
  9. - Dump the dough out onto a floured surface and smush/press it out with your palms. No need to use a rolling pin, as scones have a nicer crunch on the top with a rough surface area. Fold the dough over and press the dough out a second time, folding it once more.
  10. - Make the folded dough into a round disk about 1 to 1½" thick (so, probably 7 inches wide) or 2 smaller disks if you want to make smaller scones. Using a dough scraper or a large chef's knife, cut the dough into equally sized wedges. 6 makes VERY large scones (really, enough for 2 people) and 12 makes a nice smaller personal size.
  11. - Brush the tops of the scones with egg white mixture and if you have it, sprinkle with the fancy sugar.
  12. -Place them on the cookie sheet and bake for 30 minutes for large scones or 20 for small ones in the middle or upper middle of your oven. The tops will be golden brown and the insides will be warm and soft.
  13. - While the scones are in the oven, make the glaze (if you want it). The consistency will be a viscous pourable, drizzleable liquid.
  14. -If using the glaze, brush it on at this point and let it cool.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1040