Ground cherries aren'tthe kind of fruit that waits for you. Their season is short, it lands at theend of summer, and once they're ripe they don't have much patience. Which isexactly why they show up in our fruit and vegetable baskets!

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So we put them inscones. With a nicely salty goat cheddar, a hit of sumac, roasted pumpkinseeds, and that sweet-tart bite that cuts right through the butter. Best eatenwarm, straight off the pan, without overthinking it.

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The recipe makes 12 scones, keeps 10 days in the fridge, and freezes beautifully for up to 3months. In other words: make them once, eat them for a while.

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Open the app to seewhat's on surplus near you today!

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Yield: 12 scones
Prep:
Bake: 35 minutes
Refrigerate: 10 days

Ingredients

• (3½ cups) all-purpose flour
• 20 ml (4 tsp) baking powder
• 2 ml (½ tsp) baking soda
• 10 ml (2 tsp) salt
• 15 ml (1 tbsp) ground sumac
• A few grinds of fresh pepper
• ½ lb (1 cup) cold salted butter, cubed
• 375 ml (1½ cups) milk
• 1 egg
• 200 g goat cheddar (e.g. La Vailloche from     Ruban Bleu), cut into small cubes
• 250 ml (1 cup) fresh ground cherries
• 85 ml (⅓ cup) roasted pumpkin seed

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Instructions

1. Preheat the oven to 190 °C (375 °F) and     line a baking sheet with a silicone mat or parchment paper.
2. In the bowl of a stand mixer, combine the     dry ingredients and mix on low speed. Increase the speed slightly, then     add the cold butter cubes in four additions. Once the mixture looks sandy,     add the milk and the egg and mix for 5 seconds. Remove the bowl from the     mixer.
3. Add the cheese cubes, ground cherries and     pumpkin seeds. Fold gently by hand so the dough stays slightly crumbly     while the add-ins get evenly distributed.
4. Turn the dough out onto a work surface.     Press gently to bring it together. Divide into two discs about 1½ inches     thick. Cut each disc into 6 triangles, like a pizza. Place the scones on     the baking sheet and bake for 35 minutes, until lightly golden. Let them     cool for about 10 minutes before serving.

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Recipe by Chloé Girard - Chef Coeur d’Artichaut