This light and fluffy scone recipe was created by FDC Member Julianna Thibodeaux, of the Marblehead Depot. If you still have some gooseberries left, toss them into this recipe. Otherwise, Julianna states that any seasonal fruit can be substituted, including this weeks blueberries from the Fruit Share.
2 cups flour (I use whole grain pastry flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
6 tablespoons cold butter
2/3 cup milk (I prefer almond milk)
I cup trimmed gooseberries (any seasonal fruit can be substituted; currants, blueberries, raspberries, etc.)
For the glaze: Powdered sugar, hot water, maple flavoring
1. Preheat oven to 375
2. Lightly mix flour, baking powder, salt, and brown sugar in food processor (if none available combine with a whisk). Cut cold butter into chunks and add to flour mixture; blend until mixture is coarse like cornmeal. (If mixing by hand, use a knife or fork to assimilate butter.)
3. In a separate bowl, beat egg and add milk.
4. Combine both mixtures just until mixed. Stir in gooseberries.
5. Spoon batter onto greased cookie sheet or baking stone.
6. Bake for 20-25 minutes, or until very slightly browned on top and/or edges.
To make the glaze
Add enough hot water to 1 cup powdered sugar to make drizzling consistency. Add 1 teaspoon maple glaze (optional). Vanilla works well too. Drizzle over warm scones and serve.
Yield: 12 scones