This morning at the farmers market I came across what looked like teeny tiny baby tomatillos! Intrigued, I just had to get ‘em. I was told they were groundcherries. I had never heard of these before! Upon closer inspection, they appeared to be the size of a blueberry, yellow in color, cherry tomato-like in texture and individually wrapped in delicate brown paper leaves.
Quite possibly the most adorable food I have ever seen. The taste is mild and reminiscent of pineapple. What could I do with these ‘lil guys? Scones? Yep. I decided to pair the unique flavor as I would pineapple…with brown sugar, vanilla, a little bit of lemon…and since the flavor is so delicate, I wanted to try a rosemary glaze. Success! And to top it all off, I got to see this guy:
Please note the plastic sword. It’s like Deliverance meets Lord of the Rings, starring Rip Van Winkle. I think its safe to say I had a pretty terrific day.
1 Cup Ground Cherries, removed from their adorable little packages and washed
2 1/2 Cups All-Purpose Flour
4 tsp Baking Powder
1/3 Cup Dark Brown Sugar, packed
1/2 tsp Fine Grain Sea Salt
1/2 Cup Earth Balance Soy Butter, chilled and cut into cubes
1/4 Cup Spectrum Vegetable Shortening, chilled and cut into cubes
1/2 Cup Unsweetened Almond (or soy) Milk
1/2 tsp Vanilla Extract
1 Flax Egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
Additional Almond Milk and Brown Sugar for brushing the scones
1 tsp Fresh Rosemary, finely chopped
1/2 tsp Lemon Zest
1 Cup plus 2 tbsp Confectioners Sugar
1 tbsp Brown Sugar
Preheat the oven to 425 degrees F.
Make the flax egg by placing 1 tbsp ground flaxseed into a small bowl with 3 tbsp warm water. Whisk to combine and allow it to sit for about 15 minutes before using.
In the bowl of a standing mixer (fitted with the paddle attachment,) combine the dry ingredients (flour, baking powder, sugar, salt) and mix on low to combine. Slowly add in the cubed and chilled butter and shortening. Mix just until the mixture resembles small beads. Add in the flax egg, almond milk and vanilla. Continue mixing until just incorporated. Don’t over mix.
Remove the bowl from the mixer and mix in the ground cherries using your hands. Evenly divide the dough into desired size scones. I made 6 large ones, but you could definitely make them half of the size I did for a total of 12 scones. You will most likely need to bake them for slightly less time (probably about 12-15 minutes.) Place the dough onto a baking sheet, spacing each scone about 1-inch apart.
In a small bowl combine 2 tbsp almond milk with 1 tbsp brown sugar and stir to combine. Brush the tops of each scone with the mixture.
Bake for 18-20 minutes, or until the tops of the scones begin to brown.
Remove the scones from the oven and place the baking sheet onto a wire cooling rack. Allow the scones to cool on the baking sheet for about 5 minutes before transferring directly onto the cooling rack. The scones should be completely cooled before glazing.
To make the glaze, combine 1/2 cup almond milk, rosemary, lemon zest and vanilla extract into a small saucepan over medium heat. Cook for 15-20 minutes, whisking occasionally to avoid burning. Strain the milk into a small bowl through a fine mesh sieve. Whisk in 1 cup of the confectioners sugar, then allow the glaze to cool slightly before using (about 15 minutes.)
Evenly coat each scone with glaze, reserving about 1/4 cup. Once the scones are coated they’ll need a little bit of time before you can add the second coat of glaze. For the second coat, add 2 more tbsp confectioners sugar and 1 tbsp brown sugar to the reserved 1/4 cup of glaze. Stir to combine. Wait about 10 minutes before drizzling this thicker glaze onto each scone.