Mulberry Scones Recipe

These mulberry scones are buttery, tender, and filled with juicy bursts of fresh mulberries in every bite. With crisp golden edges, a soft flaky center, and a bright lemon glaze drizzled on top, they make a cozy homemade treat that feels bakery-worthy without complicated steps.

The texture is light and crumbly with rich buttery flavor balanced by sweet berries and fresh citrus. They’re perfect for breakfast, brunch, afternoon coffee, or even a simple summer dessert served slightly warm.

Why You’ll Love This Recipe

These mulberry scones have the perfect combination of flaky texture and juicy berry flavor. The buttery dough stays tender thanks to Greek yogurt, while the lemon glaze adds a fresh sweet finish that makes every bite feel bright and balanced.

They’re also quick and practical for everyday baking. The dough comes together easily, works with fresh or frozen berries, and bakes in under 20 minutes for an easy homemade breakfast or snack.

Kitchen Tools You’ll Need

1. Large Mixing Bowl: for combining the dough ingredients
2. Pastry Cutter or Fork: for cutting butter into the flour
3. Measuring Cups and Spoons: for accurate ingredient measurements
4. Baking Sheet: for baking the scones evenly
5. Parchment Paper: prevents sticking
6. Whisk: for mixing wet ingredients and glaze
7. Cooling Rack: for cooling the scones properly
8. Small Bowl: for preparing the lemon glaze

Mulberry Scones Recipe Ingredients

1. All-Purpose Flour: 2 cups
2. Granulated Sugar: ⅓ cup
3. Baking Powder: 2 teaspoons
4. Baking Soda: ½ teaspoon
5. Salt: ½ teaspoon
6. Ground Cinnamon: ½ teaspoon
7. Cold Unsalted Butter: ½ cup cubed
8. Plain Greek Yogurt or Sour Cream: ½ cup
9. Large Egg: 1 plus 1 for egg wash
10. Milk: 2 tablespoons plus 1 tablespoon for egg wash
11. Vanilla Extract: 1 teaspoon
12. Fresh Mulberries: 1 cup
13. Lemon Zest: 1 teaspoon
14. Powdered Sugar: ¾ cup
15. Fresh Lemon Juice: 1½ tablespoons

Spotlight on Key Ingredients

1. Mulberries:
   • Texture: Soft and juicy
   • Flavor: Sweet, fruity, and lightly tart
2. Cold Butter:
   • Texture: Creates flaky layers in the scones
   • Flavor: Rich and buttery
3. Greek Yogurt:
   • Texture: Keeps the dough tender and moist
   • Flavor: Mildly tangy and creamy
4. Lemon Zest:
   • Texture: Fine and aromatic
   • Flavor: Bright and citrusy
5. Powdered Sugar:
   • Texture: Smooth and silky in the glaze
   • Flavor: Sweet with a delicate finish

Ingredient Substitutions for Different Needs

1. Frozen Mulberries: can replace fresh berries without thawing
2. Sour Cream: works instead of Greek yogurt
3. Plant-Based Butter: can replace regular butter for a dairy-free version
4. Orange Juice: can replace lemon juice in the glaze
5. Gluten-Free Flour Blend: works for gluten-free scones

Mulberry Scones Recipe

These mulberry scones are buttery, tender, and filled with juicy bursts of fresh mulberries. Finished with a light lemon glaze and crisp golden tops, they’re perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Scones

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter cubed
• ½ cup plain Greek yogurt or sour cream
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup fresh mulberries
• 1 teaspoon lemon zest

For the Egg Wash

• 1 egg
• 1 tablespoon milk
• For the Lemon Glaze
• ¾ cup powdered sugar
• 1½ tablespoons fresh lemon juice

Equipment

• Large mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Whisk
• Cooling rack
• Small bowl for glaze

Method

 

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
   
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and lemon zest.
   
3. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs.
   
4. In a separate bowl, whisk together the yogurt, egg, milk, and vanilla extract.
   
5. Pour the wet ingredients into the dry ingredients and stir gently until a shaggy dough forms.
   
6. Carefully fold in the mulberries, trying not to crush them too much.
   
7. Transfer the dough onto a lightly floured surface and gently shape it into a circle about 1-inch thick.
8. Cut the dough into 8 wedges and place them slightly apart on the prepared baking sheet.
   
9. Whisk together the egg and milk for the egg wash, then brush over the tops of the scones.
   
10. Bake for 18–20 minutes, or until the scones are golden brown and cooked through.
11. Let the scones cool for 10 minutes on a wire rack.
    
12. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the warm scones before serving.

Notes

• Keep the butter very cold for flaky, tender scones.
• Fresh or frozen mulberries can be used. If using frozen berries, do not thaw first.
• Avoid overworking the dough to prevent dense scones.
• Store leftovers in an airtight container for up to 2 days or refrigerate for up to 5 days.

Nutrition Information (Per Scone)

Common Mistakes to Avoid

1. Using Warm Butter: prevents flaky texture from forming
2. Overworking the Dough: creates dense and heavy scones
3. Crushing the Mulberries Too Much: can make the dough overly wet
4. Skipping the Egg Wash: reduces golden color and shine
5. Adding Too Much Flour While Shaping: can dry out the dough

Cooking Tips and Tricks

1. Keep Ingredients Cold: cold butter creates lighter scones
2. Handle Dough Gently: helps maintain a tender crumb
3. Use Parchment Paper: prevents sticking and improves browning
4. Drizzle Glaze While Slightly Warm: helps it set beautifully
5. Cut Clean Wedges: creates more even baking

Delicious Variations You Should Not Miss

These mulberry scones are easy to customize with different flavors and mix-ins. Small additions can completely change the flavor profile while still keeping the soft flaky texture that makes homemade scones so comforting.

1. Lemon Poppy Seed Scones: add poppy seeds for extra texture
2. Mixed Berry Scones: combine mulberries with blueberries or raspberries
3. Nutty Scones: add chopped almonds or pecans
4. Vanilla Almond Version: add almond extract for bakery-style flavor
5. Cinnamon Crumble Scones: top with streusel before baking
6. Orange Glazed Scones: replace lemon with fresh orange zest and juice

Try More Breakfast and Brunch Recipes

1. Strawberry Banana Muffins
2. Blueberry Coffee Cake
3. Chocolate French Toast
4. Berry Trifle
5. Lemon Cake

Best Make-Ahead and Storage Tips

1. Store in an Airtight Container: keeps scones fresh for up to 2 days
2. Refrigerate for Longer Freshness: store up to 5 days
3. Freeze Unbaked Scones: bake directly from frozen when needed
4. Warm Before Serving: restores soft texture and buttery flavor
5. Add Glaze After Reheating: keeps the topping fresh and smooth

Frequently Asked Questions

1. Can I use frozen mulberries in scones?
   Yes. Add frozen berries directly into the dough without thawing.
2. Why are my scones dry?
   Overmixing the dough or adding too much flour can dry them out.
3. How do I keep scones flaky?
   Use very cold butter and avoid overworking the dough.
4. Can I make the dough ahead of time?
   Yes. Refrigerate the shaped scones before baking.
5. What does Greek yogurt do in scones?
   It creates a softer and more tender texture.
6. Can I skip the glaze?
   Yes. The scones still taste delicious without it.
7. How do I know when the scones are done baking?
   The tops should be golden brown and firm to the touch.
8. Can I freeze baked scones?
   Yes. Freeze them in airtight containers for longer storage.
9. What pairs well with mulberry scones?
   Coffee, tea, butter, jam, or whipped cream pair beautifully.
10. Can I make mini scones instead?
    Yes. Simply reduce the baking time slightly for smaller scones.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.