Thursday, July 9, 2009

More Mulberries...

Grandpa is here visiting us for a few days so we took him out to pick more Mulberries and check out how the raspberries were coming along. We ended up with three large buckets of Mulberries and a quart of black raspberries or wild blackberries (whichever one there were they tasted awesome!).

We used the same technique of shaking the tree but were smarter about not standing, kneeling or walking in the berries - Or so we thought! Gramps got the messiest, followed by me, then the kids. But what does one DO with so many berries? We made a bunch of jam that last go around... So I began the search!

I actually found a really good Bisquick scone recipe - and substituted Mulberries into it. They look, smell and more importantly taste REALLY awesome. It is actually a really easy recipe too:

Mulberry Bisquick Scone Recipe

3 cups Bisquick
2 tbsp. Sugar
1 cup fresh Mulberries
1/4 cup milk
2 eggs

For Glaze:

1 egg, well beaten
2 tbsp. Sugar

Preheat oven to 400 degrees.

In medium bowl combine the baking mix, 2 tablespoons sugar and the berries.

Pour milk in measuring cup. Add the eggs to the milk and mix well with a fork . Stir the liquid into the baking mix until moistened. (Dough will be crumbly - I even debated adding a tad more milk and may do so with the next batch.)

Turn the dough onto a lightly floured baking sheet and pat into a 9 inch round. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Bake for 10 to 12 minutes until golden. (I actually had to add another 5 minutes for the right "look". That could be my oven or it could be the moister berries.)

I actually needed to re-cut the circle after baking since it baked "back together" too...

Serve immediately with butter, jam or the more traditional clloted cream.

1 comment:

  1. For my second batch of scones, I decided that they needed to be a LITTLE sweeter (my Mulberries were not too sweet), so I added an additional 1 T of sugar to the dry mix and used a Turbinado Style sugar to the top of the scones - It made a BEAUTIFUL crunch crust on the top!!!