We bought a packet of dried dark mulberries from our local 24 hour shop on Hoe Street. We’re always up for trying new things and love a culinary challenge, so we started to research what wonders we could create with mulberries. Thanks to google and some persian cookbooks we found that they are predominately used in sweet things such as granola and cakes.
One of the foodies is wheat-free at the moment so we started dreaming up a spelt scone idea with mulberries replacing the sultanas. They were a bit heavy due to being wholemeal, but in the plus side lasted at least a week. The mulberries have a mild nutty, slightly earthy flavour which is a bit addictive. They are a great snack and a super food apparently.
220g wholemeal spelt flour
30g dried mulberries, chopped
1 tsp baking powder
90g butter or margarine
170ml milk (we used rice milk, almond milk would be great too)
1 tsp salt
Mix the spelt flour, baking powder and salt together in a large bowl.
Next gently add the butter or margarine and rub it through the flour with your fingers until the mixture resembles breadcrumbs. Gradually stir in the milk until the dough forms a ball, you may need to adjust the amount of milk slightly. Wrap the dough in cling film and chill for 20-30 minutes.
Unwrap the dough and place it on a floured work surface. Gently roll out the dough to 2cm thick. Use a cutter to stamp out the scones. Arrange on a greased or lined baking tray. Brush with beaten egg or milk.
Preheat oven to 200 C / Gas 6. Bake for about 15 minutes until golden brown.
Serve with your favourite jam and thick cream for a lovely afternoon tea treat.