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| picture by Shino Takahashi |
Mulberries are everywhere in Ohio during the summertime, and the particular mulberries I used for this recipe were from the parking lot of my apartment. With my graduate summer M.Ed classes in full swing, and actually, soon ending in 2 weeks, I need a recipe to fall back on for easy, quick breakfasts on summer mornings, something crumbly and scrumptious to eat while sipping my morning English tea. And what better to eat than fresh, buttery scones made with whipping cream and hand-picked mulberries from the backyard?
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| Fresh summer mulberry scone with a side of whipped cream |
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These lovely photos are all taken by my very talented friend Shino Takahashi! Check out her website to see more of her amazing portfolio at shinotakahashi.com! |
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| Cooking is just so tiring....not! :P |
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| Ingredients! from left to right: whipping cream, mulberries, lemon zest, butter, salt, sugar, and flour + baking soda in the middle |
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| cutting the butter into the flour |
Mulberry Scones
(any other berries can be substituted)
*adapted from this recipe on chow.com
Ingredients:
- 2 cups all-purpose flour, plus more as needed
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon grated lemon zest (from 1 medium lemon)
- 1/2 teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
- 3/4 cup plus 1 tablespoon heavy cream
- 1 cup fresh or frozen berries
Method:
1. Preheat oven to 400 degrees
2. Mix together flour, baking powder, sugar and salt in a bowl
3. Cut the butter into one inch cubes and then cut the butter cubes into the flour with two knives, just like you do when making pie crust dough. Dough should start to look like little pebbles.
4. Pour the whipping cream into the dough and continue mixing with a spatula for another minute or so. Lightly mix the berries into the dough. Be gentle so that the berries don't get too crushed.
5. Place 1/2 cup mounds of the scone dough onto parchment paper on a baking sheet (you can also oil the baking sheet instead)
6. Sprinkle a 1/4 teaspoon of sugar on top of each scone (optional). Bake until golden brown on top, about 20 minutes.
7. Enjoy! :)
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From my kitchen to yours,
Kaori <3
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