Baking at Home: Mulberry Scones for the Weekend
Weekends were made for savoring a quiet breakfast; I can’t imagine a better way to spend a Sunday morning than with a cup of coffee and a freshly-baked scone.
Not much to say here about this recipe, it’s a classic amongst the blogosphere; it’s simple and the results are beautiful. The only change I made was that instead of using dairy cream, I used a vegan cashew cream (I had made cashew cream earlier in the week and wanted to see how it’d perform as a substitute for the non-vegan alternative). That being said, these scones still aren’t vegan, but if you substitute a vegan butter/margarine (such as Earth Balance) for the butter, you’d have an animal-friendly breakfast pastry.
Inspired by K. Miller Photographs and recipe adapted from Savory Sweet Life .
Makes 8 regular sized scones or 16 mini scones
- 9 oz. or 252g or 2 cups all-purpose flour (I recommend the kitchen scale when baking, always!)
- 50g or 4 Tablespoons sugar
- 1/2 teaspoon salt
- 2 oz. or 4 Tablespoons cold unsalted butter, cut into cubes (preferably as cold as possible, frozen is best)
- 6 fluid oz. or 3/4 cup dairy cream or cashew cream
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1/2 – 3/4 cups of frozen mulberries or your frozen fruit of choice
- raw sugar for sprinkling
- 1 teaspoon of honey for wash
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Combine the vanilla and the beaten egg in a small bowl and set aside.
Combine the flour, sugar and salt in a large bowl. Whisk so that all the dry ingredients are thoroughly combined.
Using your fingertips or a pastry cutter, work the cold butter into the dry mixture until you get pea-sized crumbs of flour-coated butter. You don’t want to overwork the dough as this will contribute to tough, flat scones. Optionally, if you have a food processor, you can cut the butter in by pulsing the mixture a few times, one second each time.
Pour the cream and egg into the dry mixture all at once, and using a spatula, give it a few quick folds until the dough is evenly moistened and there aren’t any visible puddles of cream or egg. Add the mulberries and fold them in gently.
Pour your dough out onto your baking sheet and pat it gently into a circle that is 3/4″ in height. Using a sharp knife or bench scraper, score the dough into 8 pieces. Separate them slightly if you wish.
Mix the honey with a splash of warm water and mix to combine. Using a pastry brush, brush the tops of the scones and sprinkle with the raw sugar.
Place the baking sheet in the oven and bake for 18 – 22 minutes, or until the tops and bottoms of the scones are a nice golden brown.
Enjoy them hot from the oven with some clotted cream or jam. As with all scones and biscuity things, these are best the day are made. However, you can freeze the unbaked scones and just bake one whenever the craving hits; just pop the frozen scone directly into a preheated oven and bake for 5 – 8 minutes longer.