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Gluten-Free Walnut Scones with Cape Gooseberry Preserves

What is a cape gooseberry?

Darlings, it is one of the most under-rated, under-publicized, delicious, juicy, sweet-tart fruits on Earth! I discovered these a few years ago while shopping in an Eastern European specialty store, I found them chocolate covered. The flavor could be described as strawberry/peach/mango. Just peel away the lovely little protective "lantern" and enjoy this special berry. could make a lovely preserve and enjoy them on toast or SCONES!

Here is how I like to enjoy them! It's better to make the preserves ahead of time - at least a day so that it has time to set up.

For the jam:


  • 2 1/2 - 3 cups cape gooseberries

  • Juice of 1 lemon

  • 1/2 cup water

  • 2 cups turbinado sugar


  1. Put a small plate in the freezer for the freezer test

  2. Remove the paper from the outside of the berries, clean and slice in half using a very sharp knife.

  3. Combine all ingredients in a medium saucepan and bring to a boil.

  4. Turn down the heat to medium and continue to boil for 15-20 minutes for until the jam sets up when dripped onto the frozen plate.

  5. Pour into clean jars and close.

  6. When completely cool, store in the refrigerator.

For the Scones:


  • 1 1/2 cups sorghum flour

  • 1 1/4 cups brown rice flour

  • 1 teaspoon xanthan gum

  • 1/3 cup + 2-3 tablespoons turbinado sugar

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 1/2 cup cold butter

  • 1 cup finely chopped walnuts

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2/3 cup heavy cream

  • 2 teaspoons milk


  1. Preheat oven to 400F.

  2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  3. Using a pastry cutter butter until the mixture is evenly crumbly

  4. Stir in the chopped walnuts

  5. In a separate mixing bowl, whisk together the eggs, vanilla and cream

  6. Stir the egg mixture into the flour mixture

  7. Scrape the dough onto a parchment lined or pan, and cut into to equal pieces. Form them into 6" circles.

  8. Brush each circle with milk, and sprinkle with two tablespoons turbinado sugar

  9. Using a clean knife slice each circle into 6 or 8 wedges. Spread the scones out a little so they are not touching

  10. Bake the scones for 20 to 25 minutes, or until they're golden brown.

  11. Remove the scones from the oven, and cool on the pan.

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