Ingredients

The following ingredients have 6 Servings
  • 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))
  • 1 cup sifted organic powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp dairy-free milk

Instruction

  • 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.