You are here: Home » Recipes » Mulberry Cream Scones Mulberry Cream Scones Recipe by j3herbs Yield 12 pieces PrintEmail Ingredients 4 cups all-purpose flour1/2 cup sugar1 tablespoon baking powder1 teaspoon baking powder1/4 teaspoon salt2/3 cup butter,chilled1 cup heavy cream2 large eggs1 tablespoon vanilla extract1 small fresh grated lemon zest1-1/2 cup fresh or frozen Mulberries1 cup powdered sugar, sifted2-3 tablespoons fresh lemon juice Instructions Place flour, sugar, both measurements of baking powder, and salt into an electric mixer bowl. Mix all ingredients together thoroughly. Cut butter into small pieces and add to flour mixture in bowl. On low speed, mix until it resembles coarse crumbs. In a small bowl, whisk together the heavy cream, eggs, vanilla, and lemon peel. With mixer on low, add cream mixture to flour mixture and mix until about half incorporated. Add the mulberries and mix carefully by hand until a soft dough forms. On a floured surface, form the dough into a 9" circle. Cut into 12 even wedges. Place wedges onto 2 cookie sheets. Bake at 375 degrees about 20 minutes, or until golden. Remove carefully from cookie sheets onto wire racks to cool. In a small bowl, whisk powdered sugar and lemon juice together until the consistency of a thin icing. Ice each scone thinly, and allow icing to set up. Serves 12. Scones will keep in a covered container in the refrigerator for 4-5 days. Let come to room temperature, or microwave to serve. Excellent for breakfasts, brunches or anytime snacks.