Name: Easy Peach Scones
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1.5 tsp flaxseed meal; 1.5 tbsp water; 0.25 cup unsweetened dairy free milk ((we used almond milk)); 1 tsp vanilla extract ((optional)); 1.25 cup almond flour ((if nut-free, see notes)); 0.75 cup potato starch ((not potato flour)); 0.5 cup oat flour ((certified gluten-free as needed // if oat-free, see notes)); 2.5 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)); 0.25 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*)); 0.75 cup diced peaches ((fresh is best // if using frozen or canned, thaw and drain liquid)); 1 cup sifted organic powdered sugar; 0.5 tsp vanilla extract; 1.5 tbsp dairy-free milk

Instructions

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1

Preheat the oven to 400 degrees F (200 C) and line a baking sheet with parchment paper. Set aside.
2

SCONES: In a small bowl, prepare the flax egg by combining flaxseed meal (1.5 tsp) and water (1.5 tbsp). Stir and let sit for a few minutes to gel. Then add the unsweetened dairy free milk (0.25 cup) and vanilla extract (1 tsp) (optional).
3

In a separate, larger mixing bowl, add almond flour (1.25 cup), potato starch (0.75 cup), oat flour (0.5 cup), baking powder (2.5 tsp), organic cane sugar (3 tbsp), and sea salt (0.25 tsp).
4

Cut the cold vegan butter (3 tbsp) 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.
5

Whisk the unsweetened dairy free milk (0.25 cup) and flax mixture one more time and add to the dry ingredients, stirring with a wooden spoon until combined.
6

Next, add the diced peaches (0.75 cup) 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 dairy-free milk (1 tbsp) at a time. If it's too wet/sticky, add almond flour (1 tbsp) at a time.
7

Gently transfer dough to an oat or almond floured surface. Shape into a disk about 0.75 to 1 inch in height. Cut the circle into wedges (6) (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.
8

Bake for 22 minutes (18 to) until fluffy and golden on the edges. Let cool on the baking sheet before digging in.
9

VANILLA GLAZE: For the optional glaze, combine sifted organic powdered sugar (1 cup), vanilla extract (0.5 tsp), and dairy-free milk (1.5 tbsp) 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 to 1 hour (30 minutes).
10

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 days (3), or in the freezer for up to month (1).