Peach Scones

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper (or spray pan with non-stick spray).

In a large bowl, whisk together the all purpose flour (2.25 cup), baking powder (1 tbsp), salt (0.5 tsp), granulated sugar (0.5 cup) and ground cinnamon (0.5 tsp).

Add the cold vegan butter (8 tbsp), and use a pastry cutter or your hands to work the butter into the dry ingredients until it resembles coarse crumbs.

Pour in the cold soy milk (0.75 cup) and pure vanilla extract (1 tsp), and stir until just combined (the dough will still be shaggy). Gently fold in the peeled and diced fresh peaches (1 cup) and candied ginger (0.5 cup), if using. The dough will become a bit wet, which is okay. Use your hands if needed to incorporate the peaches and ginger.

On a lightly floured surface, knead the dough a few times until it comes together gently. Flatten the dough with your lightly floured hands into a circle, about 1 inch thick.

Using a pizza cutter or large knife, cut the dough into 8 pieces, like a pizza.

Using a spatula, place the scones onto the prepared baking sheet and bake for 20-24 minutes, until lightly golden brown on top. Transfer to a wire cooling rack. Start 24m timer

While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar (1 cup), soy milk (2 tbsp) and pure vanilla extract (0.5 tsp) until smooth.

Once the scones have cooled, drizzle with the glaze and serve. Enjoy!