Easy Peach Scones (Gluten-Free, Vegan)

Name: Easy Peach Scones (Gluten-Free, Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 (Scones)
Ingredients: 1 ½ tsp flaxseed meal; 1 ½ Tbsp water; 1/4 cup unsweetened dairy-free milk; 1 tsp vanilla extract; 1 ¼ cup almond flour; 3/4 cup potato starch*; 1/2 cup oat flour; 2 ½ tsp baking powder; 3 Tbsp organic cane sugar; 1/4 tsp sea salt; 3 Tbsp cold vegan butter; 3/4 cup diced peaches; 1 cup sifted organic powdered sugar; 1/2 tsp vanilla extract; 1-2 Tbsp dairy-free milk

User Reviews

4.8

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 (Scones)
Calories
293 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Vegan

Easy Peach Scones (Gluten-Free, Vegan)

Valerie Marks

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Flaky, buttery gluten-free scones studded with ripe summer peaches! Perfectly sweet, easy to make, and just 10 ingredients required!

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Ingredients

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)

VANILLA GLAZE optional

1 cup sifted organic powdered sugar
1/2 tsp vanilla extract
1-2 Tbsp dairy-free milk

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Instructions

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.

Notes

*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.

Nutrition Information

Show Details

Serving 1scone Calories 293 (15%) Carbohydrates 37.1g (12%) Protein 5.1g (10%) Fat 15.2g (23%) Saturated Fat 4.8g (24%) Polyunsaturated Fat 2.6g Monounsaturated Fat 6.2g Trans Fat 0g Cholesterol 0mg (0%) Sodium 343mg (14%) Potassium 221mg (6%) Fiber 3.2g (13%) Sugar 8.7g (17%) Vitamin A 69IU (1%) Vitamin C 1.4mg (2%) Calcium 187mg (19%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6(Scones)

Amount Per Serving

Calories 293 kcal

% Daily Value*

Serving	1scone
Calories	293	15%
Carbohydrates	37.1g	12%
Protein	5.1g	10%
Fat	15.2g	23%
Saturated Fat	4.8g	24%
Polyunsaturated Fat	2.6g	15%
Monounsaturated Fat	6.2g	31%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	343mg	14%
Potassium	221mg	5%
Fiber	3.2g	13%
Sugar	8.7g	17%
Vitamin A	69IU	1%
Vitamin C	1.4mg	2%
Calcium	187mg	19%
Iron	1.2mg	7%