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Easy Peach Scones (Gluten-Free, Vegan)

Drizzling a vanilla powdered sugar glaze over a stack of gluten-free vegan scones

You all LOVE our gluten-free blueberry scones, and we couldn’t help but make a peach remix! The results were pretty stellar. Imagine perfectly flaky, buttery gluten-free (vegan!) scones that are crusty on the outside and oozing with ripe peaches. Swoon! The best part? Just 10 simple ingredients required. Let’s make scones!

Fresh peaches surrounded by almond flour, potato starch, almond milk, sugar, vegan butter, vanilla, flaxseed meal, salt, and baking powder

Origins of Scones

Scones are thought to have originated in Scotland in the 1500s. After that, they were popularized in England by Anna, the Duchess of Bedford, who enjoyed them during her afternoon tea time (source).

They are still common in Britain and are now enjoyed in coffee and pastry shops around the world. It’s less likely you’ll come across gluten-free versions, but your own kitchen is a great place to start!

Mixing potato starch, almond flour, oat flour, baking powder, and cane sugar in a bowl

How to Make Peach Scones

These peach scones are crispy on the outside and tender on the inside thanks to the perfect balance of gluten-free flours (we nailed that down with our gluten-free blueberry scones). But if you’re not gluten-free, we think all-purpose flour would work beautifully, too (see this recipe for guidance).

Using a pastry cutter to cut vegan butter into gluten-free flours

They have a flaky, buttery texture thanks to vegan butter (or coconut oil). It’s mixed into the dry ingredients until only small bits remain, creating flakiness in every bite.

The remaining ingredients include dairy-free milk and flax eggs for structure, a little cane sugar for sweetness, and salt and vanilla for extra flavor. Oh, and don’t forget about the PEACHES!

Adding chopped peaches to scone dough

Peaches give the scones the perfect extra pop of sweet, tart, fruity flavor that really makes them special. They’re best when in season and evenly soft and ripe. Peaches that are too ripe might fall apart and add liquid to the scones, whereas underripe peaches won’t be as flavorful and might be crunchy. 

Shaping peach scone dough on a wood cutting board

Once all the ingredients are mixed, we form the dough into a disc and cut it into triangles for that classic scone shape. Pro tip: If you find that your dough is sticking to the knife, you can run the knife under water between cuts, or wipe it with a damp cloth. You could also use a wide round cookie cutter if you want biscuit-shaped scones! 

Peach scone dough on a floured wood cutting board

Lastly, we bake to golden perfection and top them off with an optional vanilla glaze that transports these scones into heavenly dessert land.

Cooling rack of peaches and gluten-free scones

We hope you LOVE these peach scones! They’re:

Flaky
Peach-infused
Buttery
Perfectly sweet
Summery
& Light!

Enjoy them with breakfast or brunch, or as a snack or healthier dessert! They’re especially delicious paired with a cup of coffee or tea (try our Easy Masala Chai, Best Vegan Matcha Latte, or Caffeine-Free Moringa Latte).

More Peach Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a peach scone to show the fluffy texture on the inside

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 (Scones)

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3 Days

  • 1 ½ tsp flaxseed meal
  • 1 ½ Tbsp water
  • 1/4 cup unsweetened dairy-free milk (we used almond milk)
  • 1 tsp vanilla extract (optional)
  • 1 ¼ cup almond flour (if nut-free, see notes)
  • 3/4 cup potato starch* (not potato flour)
  • 1/2 cup oat flour (certified gluten-free as needed // if oat-free, see notes)
  • 2 ½ tsp baking powder
  • 3 Tbsp organic cane sugar (or sub coconut sugar, but they won’t be as crisp and will be more brown in color)
  • 1/4 tsp sea salt
  • 3 Tbsp cold vegan butter (we used Miyoko’s // or sub room temperature coconut oil — needs to be scoopable, not liquid or frozen*)
  • 3/4 cup diced peaches (fresh is best // if using frozen or canned, thaw and drain liquid)

VANILLA GLAZE optional

  • 1 cup sifted organic powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp dairy-free milk
  • Preheat the oven to 400 degrees F (200 C) and line a baking sheet with parchment paper. Set aside.

  • SCONES: In a small bowl, prepare the flax egg by combining flaxseed meal and water. Stir and let sit for a few minutes to gel. Then add the dairy-free milk and vanilla (optional).

  • In a separate, larger mixing bowl, add almond flour, potato starch, oat flour, baking powder, cane sugar, and salt.

  • Cut the cold vegan butter into cubes and add it to the dry ingredients. Using a fork or pastry cutter, cut the butter into the dry ingredients until only small bits remain.

  • Whisk the dairy-free milk and flax mixture one more time and add to the dry ingredients, stirring with a wooden spoon until combined.

  • Next, add the diced peaches and gently stir until evenly distributed. The moisture from the peaches will bind the dough more. Using extra ripe peaches may make it more moist, while using firmer, less-ripe peaches may make it more dry. You want the dough to be evenly moist but not overly sticky. If your dough is too crumbly, add a tablespoon more dairy-free milk at a time. If it’s too wet/sticky, add more almond flour a tablespoon at a time.

  • Gently transfer dough to an oat or almond floured surface. Shape into a disk about 3/4 to 1 inch in height. Cut the circle into 6 wedges (or 8 for smaller scones) and gently place them onto the baking sheet, spacing them out evenly. Option to sprinkle with a bit more organic cane sugar for a bit of a sweet crust.

  • Bake for 18-22 minutes until fluffy and golden on the edges. Let cool on the baking sheet before digging in.

  • VANILLA GLAZE: For the optional glaze, combine sifted organic powdered sugar, vanilla extract, and dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. If too thick, add more dairy-free milk. If too thin, add more powdered sugar. Drizzle over scones once cooled. Glaze will set in 30 minutes to 1 hour.

  • Enjoy as is or serve with vegan butter and a cup of tea. These are best the day of but can be reheated the next day in a toaster oven or regular oven at 350 F for a few minutes (or enjoy at room temperature). Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month.

*In place of almond flour, the best option is cashew flour, or you could try a blend of gluten-free all-purpose flour and coconut flour or arrowroot starch. We haven’t tested it this way and can’t guarantee the results.
*If oat-free, you could try subbing sorghum flour or gluten-free all-purpose flour. We haven’t tested it this way and can’t guarantee the results.
*If not gluten-free, option to modify this recipe.
*If using coconut oil, make sure it is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the scones’ texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Potato starch is key for a light and fluffy texture. We tested these with arrowroot powder in place of potato starch and do not recommend it.
*We tested coconut sugar but found it overpowered the peaches.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 scone Calories: 293 Carbohydrates: 37.1 g Protein: 5.1 g Fat: 15.2 g Saturated Fat: 4.8 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 6.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 343 mg Potassium: 221 mg Fiber: 3.2 g Sugar: 8.7 g Vitamin A: 69 IU Vitamin C: 1.4 mg Calcium: 187 mg Iron: 1.2 mg

Source

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