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5 from 3 votes

Dairy Free Peach Scones

These Peach Scones are crunchy on the outside, soft and light on the inside, and full of sweet peaches. Perfect for breakfast, snack or even dessert.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast and Brunch, Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 8 people
Calories: 226kcal



  • Preheat oven to 400°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 to 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.


Calories: 226kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 167mg | Potassium: 56mg | Fiber: 4g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 1.1mg