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Cape Gooseberry Scones - Blog-2

Cape Gooseberry Scones with Lemon

  • Author: Naomi
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 large scones 1x


These Cape Gooseberry Scones are surprisingly sweet, yet tart and are busting with complex flavors. Once baked they are buttery soft, with a flaky center and crumbly edges, and are packed with bright gooseberries and fresh lemon.


Units Scale
  • 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
  • 1 cup Confectioners' Sugar
  • 1 large Lemon, juiced


  1. Make the dough: 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.
  2. Add wet ingredients: 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.
  3. Form the dough: 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.
  4. Brush: Brush the scones with the remaining heavy cream.
  5. Preheat: Preheat the oven to 400 Degrees F.
  6. Refrigerate: Arrange the scones 2-3 inches apart on a parchment paper lined baking sheet, and refrigerate for at least 15 minutes.
  7. Bake: 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.
  8. Icing: To make the icing, whisk the icing ingredients together. Drizzle over warm scones and serve immediately.
  9. Leftovers: Keep the leftover iced or un-iced scones 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.
  • Category: Breakfast, Brunch, Snack
  • Cuisine: American

Keywords: Breakfast, Brunch, Easter Recipes, Easy Baking, Easy Breakfast Recipes, Easy Brunch Recipes, Easy Recipes, Fruit Recipes, Gooseberry, Lemon Recipes, Low Sodium, Scone Recipes

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