Mulberry Scones

I had never heard of this berry until a couple of months ago, let me just say I’m happy we’ve found each other! They kind of look like a blackberry and taste like a cross over between a blackberry and a dark cherry. When they’re ripe they are SUPER sweet and delicious, if you’re unlucky and pop an unripe one in your mouth you’ll be sorry, because they can be SUPER tart.

I’m absolutely in love with this fruit, they grow on trees unlike blueberries, raspberries or blackberries which grow on bushes/vine type plants, just be sure you’re wearing all black and tie your hair back because these little beauties can be VERY messy. I sacrificed my favorite sweater for these delicious scones right here. A couple of drops of mulberry juice and my sweater was a gonner :(

I hand picked the berries for this recipe myself, which is why I think they taste so good. I have quite a few vegetables and fruits growing around my house and I still get excited when I get to harvest my own food, it is SO extremely satisfying, whether is mulberries, watermelon or even a few basil leaves, it's such a great feeling. I wish I could source all of my food from my own garden…. One day! :)

Back to the mulberries...I wanted to find a tasty way to use them that wasn’t just pie or cheesecake topping, I thought scones would be the perfect platform, plus they make for a great breakfast on the go. Which was a great choice because I seem to be struggling in the mornings these days.

Just a bit about this recipe, these scones are really moist (not like those dry scones people typically think of) and not super sweet, I really like them with my coffee in the morning, they would be great for brunch and easy enough to make on a lazy Sunday at home. I hope you enjoy them as much as I did!


2 ½ Cups All-purpose Flour

⅛ Cup Sugar

1 Tbsp Baking Powder

¼ Tsp Salt

½ Cup Coconut Oil

2 Eggs

½ Cup Heavy Cream + more of brushing on top

2 Cups Mulberries


  1. Preheat oven to 400 degrees

  2. In a large bowl combine flour, sugar, baking powder, and salt

  3. Add coconut oil and combine with a fork until mixture forms to small crumbs

  4. In a separate bowl mix eggs and heavy cream, add this mixture to dry ingredients

  5. Fold in mulberries gently to prevent them from getting too squished (a little is okay)

  6. Line a baking dish with parchment paper and turn your dough out on to the paper, and shape in a round disk. Cut disk into 8-10 “pizza pie” type slices.

  7. Bake for 15-17 minutes.

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