Peach Scones – crunchy on the outside, soft and light on the inside, and full of sweet peaches. Perfect for breakfast, snack or even dessert.
Mother’s Day is just a little over a week away. How is it May already? And why does it still feel like winter here in the midwest? Despite the weather, these dairy free Peach Scones will brighten up your day. They would make the perfect breakfast in bed if you could convince your kids (or the kids with your hubby’s help) to make them for you. Or maybe you can just make them the day before (because we all know that’s probably how it’s going to go down) and the kids can simply deliver them to you in your bed on the morning of your special day.
Use Coconut Milk!
I trialed several versions of these scones before settling on this particular recipe. Particularly, I played around with different plant milks. Cashew milk and almond milk created yummy scones, but they turned out more dense and cake-like on the inside without a distinctively crunchy outside. Coconut milk provided much better results – a lovely crunch on the outside, with a light, slightly crumbly inside. Perfect! My blogger friend, Ceara, of Ceara’s Kitchen, uses coconut milk in her Blueberry Scones and I should have known she knew best already. If you love scones, you must try her version too!
I also tried a few different fruits, but peach ended up being my favorite. The color turned out perfectly springy and you can use fresh or frozen peaches. I used a bit of almond extract along with vanilla and I just loved the little something extra it gave to the flavor. These peach scones are downright addictive!
Easy to Make
Scone dough can be kind of finicky, but it’s actually quite easy to make. Just know that the dough is going to feel a bit wet and sticky. You might think you need to add more flour, but resist the urge. Too much flour will make them dense and dry (another thing I learned from my trials and errors). You only need 8 ingredients and about 10-15 minutes to make the dough and then another 15-20 to bake. In just about 30 minutes, you can have delicious warm fruity scones to enjoy.
Fyi, I do have a cheater version of scones on the blog already – no finicky dough to work with. Check out my Maple Pecan Cinnamon Scones to see how I did it.
Breakfast or Dessert?
Are scones generally eaten at breakfast or dessert? Or maybe they are supposed to be for snack time. I think of them as mostly brunch fare…or an afternoon tea type snack, but honestly, these are delicious enough to enjoy as dessert as well. They aren’t overly sweet, but they do feel like a treat. So whether you are celebrating Mother’s Day in the morning, afternoon or evening, I suggest you put these vegan Peach Scones on the menu.
If you make these Peach Scones, I’d love to hear your feedback! Please leave me a comment below, show me a picture of your recreation on Instagram and/or give me a shoutout on Facebook or Twitter. Be sure to tag @veggie_inspired and #veggieinspired so I don’t miss your post.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Stir in the diced peaches and set aside.
- In a small bowl, whisk together the coconut milk, vinegar, vanilla and almond extracts.
- Pour the wet ingredients into the dry and mix until just combined. The dough will seem a bit wet and/or sticky and this is okay. This means your final product will come out nice and light. If your dough seems too dry, add another tbsp or two of coconut milk.
- Turn the dough out onto a floured surface and press into a flat circle about an inch thick. Dusting your hands with flour or getting them slightly damp will help so the dough doesn't stick to your hands. Cut the dough straight down through the middle with a sharp knife. Make another cut through the middle the other direction, so now you have 4 pieces. Make 2 more cuts in the middle of the first two so that you have 8 triangular pieces. Carefully transfer each scone to your prepared baking sheet.
- Sprinkle a bit of sugar over the tops of the scones, if desired, for a sweet crunch on the final product.
- Bake the scones for 18-20 minutes. Let cool.
I tested this recipe with cashew milk and almond, too. They turned out yummy, but much more dense and cake-like than with the coconut milk.