These Cape Gooseberry Scones with lemon 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 loaded with bright gooseberries and fresh lemon. The addition of these berries will change the way you look at scones forever.
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 they are grown in many different countries as well.
- While gooseberry is a part of the name, Cape Gooseberries have no relation to any other gooseberries. Instead they are nightshades and belong to a family that includes: eggplant, peppers, potatoes, and tomatoes.
- Cape Gooseberries are bright, yellow-orange berries with a brown, papery husks, or a “cape”. They are small and round, with a waxy skin, and the inside is juicy and contains little yellow seeds.
- They are full of antioxidants, and contain both Vitamin A and C.
The Flavor Profile:
- 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 states that Cape Gooseberries are very complex in flavor, and that they are a mega-hybrid of a grape, mango, pineapple, strawberry, tomato and more. So I knew I just had to try these immediately. And boy, they did not disappoint. The taste is amazing!!! It is like nothing I have eaten before. 🙂
How To Use These Cape Gooseberries:
- Can be consumed raw or cooked, and works well in both sweet and savory dishes.
- You can try these berries in a myriad of recipes like: scones, coffee cake, ice cream, green salad, fruit salad, salsa, chutney and jam. You can even roast them for a sauce or just dip the raw fruit in chocolate. Can you say, yum?!?
- FYI: The husks are not edible, but it is smart to keep the berries in their husks until ready to use. When ready to use, just make sure to remove the husk and wash them well.
- Here’s a fun tip for you. Due to the fruit’s decorative husk, you can use it as a garnish or place the fruit on top of a beautiful dessert (just peel the husk back). It is simple but very stunning.
Cape Gooseberry Scones with Lemon:
- Fruit – The original recipe calls for blueberries. However, to jazz the scones up a bit more, I use fresh gooseberries. These berries will change the way you look at scones, I guarantee!
- Sugar – I did have to add more sugar to the dough, because the gooseberries are on the acidic side. So just be aware of that when prepping the recipe.
- Baking – To prevent over-spreading, the dough needs to be very cold. Be sure to refrigerate the scones, before baking, for at least 15 minutes. Please don’t skip this step! It definitely helps.
- Heads Up – The recipe that is shown 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.
And, for more breakfast ideas, please give these a try:
- Baked Quail Egg Bites
- Apple Turnovers with Homemade Caramel
- Peanut Butter Toast Bar
- Loaded Kiwi Chia Pudding
- Roasted Strawberry Chia Pudding
If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!Print
- These Navitas Organics Golden Berries are the perfect snack and can be found on Amazon.