Mulberry Dark Muscovado Scones

As a continuation of my previous post on muscovado, I am presenting a dark muscovado scone recipe. These Mulberry Dark Muscovado Scones are similar to my Cranberry Muscovado Scones and are also adapted from Standard Baking Co.’s Currant Scones recipe. In this case, dark muscovado and dried mulberries are used.

Since dark muscovado is a little bit less sweet than light muscovado, I have increased the amount of dark muscovado by a small amount. The resulting scones are slightly darker in colour and are just as flavourful and delicious as their light muscovado counterparts. The molasses flavour in the scones is quite subtle. While dried mulberries can taste overly sweet, they undergo a caramelisation process during baking and develop a wonderful toffee-like consistency and flavour, with just the right level of pleasing sweetness. These caramelised mulberries are a nice complement to the dark muscovado scones.

For best results, before serving, warm in a preheated 180°C oven for 5 - 10 minutes to crisp up the crust.

Mulberry Dark Muscovado Scones

Makes 12

Ingredients

560 g all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

100 g dark muscovado

3/4 teaspoon coarse sea salt

150 g unsalted butter, cut in 1/2-inch cubes, chilled

3/4 cup dried mulberries

1 1/2 cups (360 mL) yoghurt, chilled

1 heaped tablespoon raw sugar

Method

Position a rack in the centre of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.

Sift the flour, baking powder, and baking soda into a large mixing bowl. Add muscovado and salt. Whisk well. Break up any lumps with your fingers.

Add the butter. Rub the butter in the flour mixture until a few pea-sized lumps of butter remain.

Add the dried mulberries. Mix well.

Add the yoghurt. Using your hands, gently incorporate the yoghurt into the flour mixture. Do not overwork the dough.

Halve the dough. On a lightly floured work surface, shape each dough half into a 6-inch disk. Cut the disk into 6 wedges.

Place the wedges onto the parchment-lined baking sheet, 1 inch apart. Sprinkle raw sugar liberally on the scones.

Bake at 200°C for 22 - 25 minutes until golden and the crust is crispy, rotating the baking sheet front to back halfway through baking.

Cool. Store in an airtight container.

For best results, before serving, warm in a preheated 180°C oven for 5 - 10 minutes to crisp up the crust.

I would love your feedback. If you try this recipe, please leave a comment in the Comments Section below or reach out to me on Instagram: @thelittlekatora.