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.