Peach Scones- gluten free and vegan

I feel like most of you are going to be rolling your eyes to high heaven. Like, is this girl crazy trying to tell me to turn on my oven!? In this heat????

I know. Well, I kind of know- we live in Seattle after all, and so I can’t quite comprehend these heat waves you are going through, although I could argue that it is all relative right? At 84 degrees yesterday I was literally melting and burning and the color of a lobster from heat shock. People walking around were like “OMG this feels soooooo good!!!” and I was like “eww gross!” and jumping from shadow to shadow like the unbearably pale vampire that I am. And now I am hunkered in my dark kitchen with the AC cranking- so it’s relative, right?

But here is how I am doing the math. Not only are these peach scones so good that it is worth the sweat, but If you make THESE drinks and enjoy them while baking, then you will cancel out the heat thrown off by the oven. The other good news, it only takes 14 minutes to bake, so the oven part will be over in a flash!

These gorgeous fluffy, tender scones filled with chunks of juicy peaches were inspired by the blackberry scones in my book PURE DELICIOUS (Please grab a copy if you haven’t it is so full of amazing recipes and information- If you like what I have here on the blog, then I know it will become a new go-to in your kitchen!!) These scones have a crusty sugary topping and then are drizzled with a vanilla bean glaze- ummmmm, so so so good. Pia had two straight out of the oven and then I caught her going in for a third before I reminded her that she would have a tummy ache- so they are definitely kid approved in every way. Try these with the wonderful rip and juicy peaches that are in season right now- your family will be so happy you did!

Here is how you make them: In a small bowl, combine the unsweetened coconut milk and the vinegar and set aside.

In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk while running the food processor and pulse it until it has just come together. Lightly flour your countertop and then transfer the dough to the surface. Add the chunks of peach to the dough and then gently pat into a disc.

Flour a sharp knife and gently cut the disc into 6 triangles and transfer them to a parchment lined sheetpan.

Sprinkle the tops of the scones with the remaining tablespoon of sugar and bake them for 14 minutes until golden.

Let them cool slightly and then drizzle with the vanilla bean glaze.

Peach Scones- gluten free and vegan

Author: Heather Christo

Prep time: 15 mins

Cook time: 14 mins

Total time: 29 mins

Serves: 6

Ingredients

Peach Scones:
⅓ cup unsweetened coconut milk (from a carton)
1 tablespoon apple cider vinegar
2 cups all purpose gluten free flour (I used Bobs red-mill)
½ cup sugar (I used organic beet sugar)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthum gum
½ teaspoon kosher salt
6 tablespoons cold vegan butter, cut into chunks
½ cup chopped peaches
1 tablespoon sugar
Vanilla Bean Glaze:
¾ cup powdered sugar
1 tablespoon unsweetened coconut milk
½ teaspoon vanilla bean paste (or extract)

Instructions

Pre-heat the oven to 400 degrees.
In a small bowl, combine the unsweetened coconut milk and the vinegar and set aside.
In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk while running the food processor and pulse it until it has just come together. Lightly flour your countertop and then transfer the dough to the surface. Add the chunks of peach to the dough and then gently pat into a disc.
Flour a sharp knife and gently cut the disc into 6 triangles and transfer them to a parchment lined sheetpan.
Sprinkle the tops of the scones with the remaining tablespoon of sugar and bake them for 14 minutes until golden. Let them cool slightly and then drizzle with the vanilla bean glaze.
For the Vanilla Bean Glaze:
In a small bowl, whisk everything together until smooth, you may need an additional teaspoon or two of milk to get the glaze smooth.