Taste of Heaven = Persian Mulberries
Truly one of the most divine foods on earth are mulberries. Right now they are in season, and at the Santa Monica Farmer’s market you can get the most gorgeously delicious Persian mulberries. I enjoy eating them with vanilla yogurt for a dessert, or raw cream for breakfast. I remember eating them as a child in Iran and now since they are becoming the darling of culinary world, they are becoming more common here. White mulberries are a bit more mild and the leaves of the tree are a food source for silk worms. The red black mulberries called the king of berries in Farsi, are an explosion of sweet and tart in your mouth. They are a bit pricier than other berries so I’m on the hunt for a berry producing tree for the garden.
Mulberry Scones with Clotted Cream Please!!
Here is a mulberry scone recipe that I’m still improving on. You can substitute oat or whole wheat flour for the white.
2 Cups of flour
3 teaspoons baking powder
3/4 teaspoons salt
1/3 cup sugar
5 tablespoons butter
3/4 cup cream
1 egg
1 cup mulberries
In a large bowl mix dry ingredients. cut in the butter into the mixture. In another bowl mix the egg and cream and then add to the dry ingredients. Add the mulberries. Turn dough out on a floured surface. Make into biscuits and bake in the over for 15 minutes.
