Vegan Peaches and Cream Scones
I found some peaches for a really good price at Aldi, so I picked up a bag but unfortunately I had to wait a few days for them to ripen. They were pretty firm, but about 3 days later and they were just perfect! You never know if stuff like that is going to ripen and be good I have had some in the past that never got juicy and delicious but these ones were the good ones thank goodness! They smelled amazing too! I couldn't wait to dive into them, and I did but I decided that I should also make something out of some of them.
I decided on scones. We have scones in the deli I work at and they always smell amazing while they are cooling (right next to my work station) so it always makes me want to make some at home. We don't have any vegan ones at work yet, although I am working on having some soon. So making them at home is my only option. I do like that I can make whatever flavor I want that way though, and I kind of like to eat the scone dough while I make them. It is actually really good.
I have been wanting to try to make some oil free scones so I figured I would try it out on this recipe. I would normally use coconut oil, but here I used coconut butter instead (the whole ground coconut flesh) along with coconut milk to make these still taste rich and delicious. Also, I used some almond meal in the dough to make them extra tender.
The dough tasted good and they shaped up nicely so I had a good feeling about them. They smelled amazing while baking, the aroma of vanilla and coconut pastry plus the jammy sweet smelling peaches. Once they were out of the oven and cool enough to enjoy I was super excited to try one. They were heavenly! Sweet and delicious, tender and flakey with sweet flavorful peach chunks throughout! If you have peaches on hand, definitely give these a try!
Vegan Peaches and Cream Scones
- 2 1/2 cups organic whole wheat pastry flour
- 1 cup almond meal
- 1/2 cup coconut sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup coconut butter (not oil)*
- 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
- 1 Tbsp pure vanilla extract
- 2 cups organic ripe peaches, cut into 1 inch pieces
- coconut milk for topping (if needed)
- coconut sugar for sprinkling
- Preheat oven to 425F degrees with the rack set at the middle position.
- Line a baking sheet with parchment.
- In a large bowl, combine the flour, almond meal, sugar, baking powder, and salt. Cut in the coconut butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy.
- Fold in peaches until evenly distributed.
- Place dough on a floured work surface, and shape into a circle, a few inches high. Use a bench scraper to cut into 8 triangles (like a pizza).
- Place scones on the prepared baking sheet, reshaping slightly if necessary.
- Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar.
- Place in the oven and bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven).
- Cool on a wire rack.
Note: If you do not want to make these oil free, you can use 1/2 a cup of coconut oil in place of the coconut butter.