These Cape Gooseberry Scones are surprisingly sweet, yet tart and busting with complex flavors. Once baked they are buttery soft, with a flaky center and crumbly edges…and they are packed with bright gooseberries and fresh lemon.
The History of Cape Gooseberries:
- Cape Gooseberries, are known by various names throughout the world (Physalis, Physalis Peruviana, Goldenberry, Groundcherry or Pichuberry – since they are native to Peru), and are grown in many different countries.
- While gooseberry is a part of the name, Cape Gooseberries are not actually related to any other gooseberries. Instead they are nightshades and belong to a family that includes: eggplant, peppers, potatoes, and tomatoes. These berries are also closely related to groundcherries and tomatillo, which isn’t surprising, considering they look like a miniature version.
- Cape Gooseberries are bright, yellow-orange berries that are covered in brown, papery husks, or a “cape”. They are small and round, with a waxy skin, and the inside is juicy and is filled with little yellow seeds.
- They are packed full of antioxidants, and contain Vitamin A and Vitamin C.
- The dried version of this fruit is called Golden Berry and can be enjoyed as a snack.
- If you are interested, Golden Berries can be purchased from Amazon.
- Cape Gooseberries are sweet when ripe (are toxic if eaten unripe), and are acidic like a tomato, but also sweet like a peach.
- Lindsay-Jean Hard of Food 52 stated that Cape Gooseberries are very complex in flavor, and that they are a mega-hybrid of a grape, mango, pineapple, strawberry, tomato and more.
How To Use These Berries:
- Cape Gooseberries can be consumed raw or cooked, and they work well in both sweet and savory dishes.
- The husks aren’t edible, but keep the berries in their husks until ready to use. Wash well!
- Try these berries in a myriad of recipes like: scones, coffee cake, ice cream, green salad, fruit salad, salsa, chutney, jam, or roast them for a sauce or dip the raw fruit in melted chocolate.
- Due to the fruit’s decorative husk, it can be used as a garnish or beautiful dessert (just peel back).
- Can be eaten ripe or dried.
Cape Gooseberry Scones:
- Fruit – The original recipe calls for blueberries. However, to jazz the scones up a bit more, I used fresh gooseberries.
- Sugar – I did have to add more sugar to the dough, because the gooseberries are on the acidic side.
- Baking – To prevent over-spreading, the dough needs to be very cold. So before baking, make sure to refrigerate the prepared scones for at least 15 minutes. Please don’t skip this step!
- HEADS UP: The recipe that is listed below is slightly adapted from Sally McKenney over at Sally’s Baking Addiction. Here is the link to the original recipe: Glazed Lemon Blueberry Scones.
Cape Gooseberry Scones
- 2 cups All-Purpose Flour, plus more for hands and work surface spoon and leveled
- 1/2 cup Granulated Sugar
- 1 large Lemon, zested (equivalent to 1 tbsp)
- 2 1/2 tsps Baking Powder
- 1/2 tsp Salt
- 1/2 cup (1 stick) Unsalted Butter, frozen
- 1/2 cup Heavy Cream, plus 2 tbsp for brushing
- 1 Organic Egg, at room temperature
- 1 1/2 tsps Pure Vanilla Extract
- 1 6 oz container Sun Belle Golden Berries a.k.a. Cape Gooseberries, sliced
- Lemon Icing:
- 1 cup Confectioners' Sugar
- 1 large Lemon, juiced
- In a large bowl, whisk the flour, sugar, lemon zest, baking powder, and salt together until well combined. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- In a small bowl, whisk 1/2 cup heavy cream, the egg, and vanilla extract together until just incorporated. Drizzle over the flour mixture, add the gooseberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc, and with a sharp knife or bench scraper, cut into 8 wedges.
- Place scones on a plate or parchment paper lined baking sheet, and refrigerate for at least 15 minutes.
- Preheat the oven to 400 Degrees F.
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet.
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
- To make the icing, whisk the icing ingredients together. Drizzle over warm scones and serve immediately.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 Degrees F oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
NOTE: Navitas Organics Golden Berries can be found on Amazon.