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.
- 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
- 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.
- 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.
- 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.
- Brush: Brush the scones with the remaining heavy cream.
- Preheat: Preheat the oven to 400 Degrees F.
- Refrigerate: Arrange the scones 2-3 inches apart on a parchment paper lined baking sheet, and refrigerate for at least 15 minutes.
- 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.
- Icing: To make the icing, whisk the icing ingredients together. Drizzle over warm scones and serve immediately.
- 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