Vegan Gooseberry Scones

I bought a pound of lucious dark red gooseberries on the farmers' market yesterday. They're perfectly ripe and super sweet, and they taste divine in my muesli. But there are so mny of them that I probably had to eat three mueslis each day, and so I thought about baking something, I was in the mood anyway as it had been Jule's birthday last week and she had invited me for a girls' evening today to celebrate it bit (her only occupation at the moment is revising for her final exams which start in a week, and she's nearly on her last legs now... so she decided not to have a big party now and to catch up on that in a few weeks). We will have a lot of sweets, watching silly TV shows, smoke a lot and comb our hair. What girls do when they're alone. haha :)
As a little surprise for her, I made these vegan scones, a perfect use for my gooseberries!

The recipe is based on a really yummy one by Kirsten Holiday on Post Punk Kitchen (goooooooorgeous website for vegans!!!), and I added a few ingredients. So, this is my modified recipe:

Vegan Gooseberry Scones
(for 12 Scones or Cupcakes)

300g flour
4 Tbsp brown sugar
2 Tbsp vanilla sugar
4 tsp baking powder
1/4 tsp salt
100g vegan butter substitute
200g soy yoghurt (I took mango flavour)
150 - 200g mashed gooseberries
200g soy cream
120g rolled oats
50g chocolate chips
hundredsandthousands and sugar writing for decoration (or whatever you like)

Mix flour, baking powder, sugar, vanilly sugar and salt. Add butter substitute and crumble.
Then, mix yoghurt, cream and berries in another bowl until smooth and blended well and add to the flour mixture. Stir well but not too long to not make it goopy. Lastly, add oats and chocolate chips and mix them under the dough.

Put it into a muffin form (what I did) or make scones (explained by Kirsten).

Bake 15-20 Minutes at 200°C.