Description
These Cape Gooseberry Scones with Lemon are lightly sweet, yet tart and bursting 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. And, the best part is, this recipe contains good-for-you ingredients that won’t upset your tummy or weigh you down.
Ingredients
Units
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SCONE BATTER:
- 1 pkg. Bob's Red Mill Grain-Free Flatbread Mix
- 1/4 cup Coconut Sugar
- 1 large Lemon, zested (equivalent to 1 tbsp)
- 1/4 cup (1/2 stick) Miyoko’s Creamery® European Style Cultured Vegan Unsalted Butter, frozen
- 1/4 cup Native Forest Simple Organic Coconut Milk, Unsweetened, plus 2 tbsp for brushing
- 1 Egg, at room temperature
- 1 tsp Pure Vanilla Extract
- 1 6 oz container Golden Berries a.k.a. Cape Gooseberries, sliced
LEMON COCONUT BUTTER GLAZE:
- Artisana Organics Raw Coconut Butter, to taste
- 1 medium Lemon, juiced
- Pure Maple Syrup, such as Crown Maple Syrup, to taste
LEMON ICING:
- 1 cup Powdered Sugar
- 1 medium Lemon, juiced
Instructions
- Make the dough: In a large bowl, whisk the flour mixture, sugar, and lemon zest 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.
- Add wet ingredients: In a small bowl, whisk 1/4 cup coconut milk, the egg, and vanilla extract together until just incorporated. Drizzle over the flour mixture, add the gooseberries, then mix together until everything appears moistened.
- Form the dough: Pour onto the counter and, with floured hands, work dough into a ball as best you can. If the dough seems too dry, add 1-2 more tablespoons coconut milk. Press into an 8-inch disc, and with a sharp knife or bench scraper, cut into 8 wedges.
- Brush: Brush the scones with the remaining coconut milk.
- Preheat: Preheat the oven to 400°F.
- Refrigerate: Arrange the scones 2-3 inches apart on a parchment paper lined baking sheet, and refrigerate for at least 15 minutes. (This will prevent over-spreading).
- Bake: Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and place the scones on a wire rack to cool for 5-10 minutes before serving.
- Topping (optional): You can eat the scones plain, which is what I do most of the time, or you can glaze them. Option 1.) Use the raw coconut butter OR Option 2.) Use the powdered sugar. *To make the topping, mix the glaze ingredients together. Drizzle over warm scones and serve immediately.
- Leftovers: Keep the leftover glazed or un-glazed scones at room temperature for 2 days or in the refrigerator for 5 days.
Equipment
Buy Now → Notes
- If possible, use all organic ingredients.
- 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. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 15-20 seconds or on a baking sheet in a 300°F oven for 10 minutes.
- Category: Breakfast, Brunch, Dessert, Snack
- Method: Bake
- Cuisine: American