Mulberry Scones

Mulberry Scones

Servings 6 scones


  • 1 ¼ cup all-purpose flour plus more for work surface
  • ¼ cup sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ teaspoon coarse salt
  • ¼ cup cold unsalted butter cut into small pieces
  • cup buttermilk
  • 1 egg
  • 1 cup fresh mulberries


  • In a large bowl add in flour, sugar, salt, baking soda and baking powder. Whisk everything together.
  • Then add in the cold butter and start rubbing the butter into the flour, to form a crumbly texture.
  • The color of the flour mixture will turn yellow, once the butter is well incorporated into the flour. Add in the buttermilk, with chopped Himalayan mulberries.
  • Combine everything to form a soft dough, and don't knead the dough a lot. Meanwhile, Preheat the oven at 320F
  • Place the dough on a floured baking tray, and form a rough circle with the dough which is about 1.2inches in height.
  • Cut the dough diagonally, and brush it with egg wash. Bake it for 15-20mins or until it's golden brown on top and the scones have risen.
  • Serve it warm with a mulberry glaze or butter.

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