Gooseberry and Ginger Scones



These gooseberry scones perfectly balance tangy and sweet with a hint of fiery fresh ginger. Ideal for a sweet nibble with afternoon tea with some jam and vegan cream.


For the Scones
  • 3/4 cup (80 g) gooseberries
  • 2 3/4 cups (350 g) self-raising flour, plus more for dusting
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 Tbsp caster sugar or granulated sugar
  • 6 1/2 Tbsp (90 g) cold vegan butter
  • 3/4 cup (180 g) soy milk at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 2 slices stem ginger or crystallized ginger
  For the “Egg Wash”
  • 3 Tbsp soy milk
  • 1 tsp maple syrup
  • 1/2 tsp vegetable oil
  • 3 Tbsp demerara sugar or turbinado sugar


  1. Cut the gooseberries in half and freeze the pieces until solid, at least 2 hours or overnight. 
  2. Preheat the oven to 400ºF (200ºC) with convection fan on if you have it. Line a baking tray with parchment paper.
  3. In a large bowl, sieve together the self-raising flour, ground ginger, baking powder, fine sea salt and sugar. Cube the cold vegan butter and add it to the bowl. Rub the butter into the flour with your fingers until the mixture resembles sandy crumbs.
  4. In a measuring jug, whisk together the soy milk, vanilla extract and lemon juice. Add to the dry ingredients and stir together until just combined. Mince the stem ginger or crystallized ginger and add it to the dough along with the gooseberries, stirring just until combined.  
  5. Tip the dough out onto a lightly floured surface and sprinkle the top with a little extra flour.
  6. Pat the dough into a rough circle around 1 1/2 inches (4 cm) deep, then use a 2-inch (5-cm) round cutter to cut out as many scones as you can. Gently pat the leftovers back into a rough circle and repeat until you can no longer cut out any scones. You should get about 10 scones.
  7. Transfer the cut-out scones to the lined baking tray.
  8. In a small bowl, whisk together the soy milk, maple syrup and vegetable oil then brush the tops of the scones using a pastry brush. Sprinkle the tops with the demerara or turbinado sugar. Place in the oven to bake until fully risen and lightly golden, about 10 minutes.
  9. Remove from the oven and allow to cool for 5 minutes before serving with your favorite jam (ideally gooseberry) and vegan whipped cream.



When combining the vegan butter with the dry ingredients, it’s important not to let the butter melt too much. That helps to create a light, crumbly scone. If you have very warm hands, use a pastry cutter or two knives to combine the butter and flour.


Before adding the soy milk, be sure to whisk in some lemon juice. The acidity of the juice helps to activate the rising agents in the self-raising flour.


The dough of the scones will be quite wet as the gooseberries melt. Be sure not to overwork the dough, as this will result in a tough scone. Brush the top with the egg-wash mixture and sprinkle with demerara or turbinado sugar to make sure the scones brown properly.


Scones are best served warm, but not hot. Allow the scones to cool down for half an hour or so before slicing and loading up with jam and vegan whipped cream.

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