IN SEASON
FACT FILE MULBERRIES
Mulberry trees are a deciduous variety that are commonly found in the wild. Black, red and white mulberries are all grown in the UK, but the black variety has been most successfully grown since its importation in the 17th century.
FLAVOUR PROFILE Black mulberries are plump and juicy, with a combination of sweet and tart tones. Similar to a blackberry but with a little more zestiness, mulberries are great in tarts and pies.
COOKING CREDENTIALS Mulberries are large, plump soft fruits and so stew down nicely. As they are slightly on the tart side you may need to look at pairing them with other sweet ingredients, but be sure to not mask their unusual, gutsy flavour. They work great in tarts, pies and autumnal desserts.
AVAILABILITY Mulberries are a late summer fruit so get picking now before it’s too late.
MULBERRY SPELT SCONES
If you can’t track down dried mulberries, this recipe works wonderfully with unsweetened dried cherries, dates or dried plums.
Makes 8
175g dried mulberries, or fresh if you can find them
120ml hot tea 150g spelt flour, plus extra for dusting 150g plain flour, plus extra for dusting 2 tsp baking powder Half tsp sea salt
175g cold unsalted butter, diced, plus extra for greasing 1 egg 2 tsp vanilla extract 50ml milk, almond milk or buttermilk
1 Put the dried fruit in a bowl, pour over the tea and set aside to soak.
2 Preheat the oven to 220C/gas 7. Grease a large baking sheet with butter.
3 Sift the flours, baking powder and salt into a large bowl. Rub the butter quickly
and lightly into the flour with your fingers until it is the consistency of breadcrumbs.
4 Drain the dried fruit and discard the liquid. Mix in the mulberries using your fingers.
5 Beat the egg, vanilla and milk together in a small bowl, using a fork. Gradually pour the egg mixture into the flour mixture a little at a time until the dough is very wet and sticky, but is still firm enough to be able to shape. Set aside the remaining egg mixture.
6 Dust the counter with flour and use your hands to form a flat long rectangle that is approx. 2.5cm thick and 6cm wide.
7 For traditional British-style scones, use a round cutter or an American biscuit or cookie cutter to press out 8 scones. For American-style triangular scones, cut the dough in half on the
diagonal and again into quarters, then on a reverse diagonal, cut into one-eighths. Pick up each one and quickly tap the sides down onto the floured counter, so that the sides are evenly dusted with flour.
8 Put the scones on the baking sheet, spaced at least 2.5cm apart, as they will spread when baked. Quickly brush the scones with the remaining egg mixture.
9 Bake for 14–20 mins in the preheated oven until risen and golden brown. Remove from the oven and serve hot or allow to cool if preferred.
The No-Sugar Desserts & Baking Cookbook by Ysanne Spevack, published by Lorenz Books
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