We know you all love our gluten-free blueberry scones. So we couldn’t resist making a peach version! The results were fantastic. Imagine flaky, buttery, Gluten-free! ( Vegan!) The scones are crunchy on the outside and filled with juicy peaches. Swoon! What’s the best part? Just ten simple ingredients are required. Let’s bake scones together!
Origins of Scones
Scones were believed to have originated in Scotland during the 1500s. Anna, Duchess Bedford, enjoyed them at her afternoon tea ( Source).
These are popular in Britain but are also available in many coffee shops and pastry shops throughout the world. You’re less likely to find gluten-free options, but you can start in your own home!
How to Make Peach Scones
The perfect combination of gluten-free and regular flours makes these peach scones crisp on the outside but tender inside (we achieved this with our blueberry scones). If you are not gluten-free, we believe that all-purpose flour will work just as well (please see this recipe).
The vegan butter (or Coconut Oil) gives them a flaky texture. The vegan butter is mixed in until there are only small pieces left, giving the scones a crisp texture.
The final ingredients are dairy-free milk, flax egg for structure and sweetness, as well as salt and vanilla to add flavor. Oh, and don’t forget the PEACHES!
The peaches add a pop of sweet, tart, and fruity that makes these scones special. It’s best to use them when they are in season and evenly ripe and soft. Underripe or overripe peaches will be less flavorful and may even be crunchy.
After mixing all the ingredients, we shape the dough into discs and then cut them into triangles to get that classic scone form. Pro tip: If your dough sticks to the knife, you can wash the knife in water before cutting or wipe it down with a wet cloth. If you prefer biscuit-shaped scones, you can also use a large round cookie cutter.
Then, bake them to perfection. You can add a vanilla glaze if you like. This will transform these scones from a simple dessert into something heavenly.
- Flaxseed meal, 1 1/2 teaspoon
- Use 1 1/2 Tbsp of water
- We used almond milk.
- 1 tsp vanilla extract (optional)
- 1 1/4 cup Almond flour
- 3/4 cup potato starch* (not potato flour)
- Half cup Oat Flour
- 2 1/2 tsp Baking Powder
- You can also use coconut sugar, but the results will not be as crisp or brown.
- 1/4 teaspoon sea salt
- Use 3 Tbsp of cold vegan butter. (We used Miyoko’s// or substitute room temperature coconut oil – it needs to be scoopable and not liquid or frozen*).
- 1/4 cup diced peaches
VANILLA GLAZE Optional
- 1 cup organic powdered Sugar
- 1/2 tsp vanilla extract
- 1-2 Tbsp dairy-free milk
- Preheat the oven to 200 degrees C (400 degrees F) and line a baking sheet with parchment. Set aside.
- Prepare the flax eggs in a small bowl by mixing flaxseed and water. Stir well and allow to sit for several minutes. Add the vanilla and dairy-free milk (optional).
- Add the baking powder, sugar cane, salt, and baking soda to a larger bowl.
- Add the vegan butter to the dry ingredients. Cut the butter into the elements with a pastry cutter or fork until there are only small pieces left.
- Add the flax and dairy-free milk mixture to the dry ingredients and stir with a wooden spatula until well combined.
- Add the diced peaches next and gently stir to distribute them evenly. The peaches’ moisture will help to bind the dough. If you use extra-ripe, firmer peaches, the dough will be moistter. The dough should be moist but not sticky. Add a tablespoon of dairy-free milk to your dough if it is crumbly. If the dough is too sticky or wet, add more almond meal, a tablespoon at a time.
- Transfer the dough gently to a surface that has been floured with oats or almonds. Form a disk of about 3/4-inch in height. Place the wedges evenly on the baking sheet after cutting the circle into six wedges. Sprinkle with organic cane sugar to give the crust a little sweetness.
- Bake for 18-22 minutes, until the edges are golden and fluffy. Let the cookies cool down on the baking sheet.
- VANILLA GLAZE: To make the optional vanilla glaze, mix organic powdered milk, vanilla extract, and your choice of dairy-free milk in a bowl. Then, whisk until it becomes a pourable consistency. Add more dairy-free liquid if the glaze is too thick. If it is too thin, you can add more powdered Sugar. Once cooled, drizzle over the scones. The ice will harden in 30 to 1 hours.
- Enjoy them as they are or with vegan butter and a cup of tea. The best day is the day you make them, but they can be heated up the next day at 350 F in a regular or toaster oven for a few moments (or enjoyed at room temperature). After the leftovers have cooled completely, you can store them at room temperature for up to 3 days in a tightly sealed container or freeze them for up to 1 month.