A really good peach leaves you saying, “mmmm…summer.” And because I’m not quite ready to say goodbye to summer, I’m filling our bellies with some sweet peach treats. This scone is moist and tender. And the glaze adds just enough sweetness.
The beauty of this recipe is it is easily turned vegan with some simple adjustments. We tend to alternate between butter and Earth Balance (the red colored tub that is soy free). When our littlest was a baby, I had to cut out dairy and really enjoyed some simple changes. We don’t do cow’s milk in our home (albeit some half n half in coffee every now and then) so we always have an almond milk or coconut milk on hand, usually a homemade version of almond/cashew milk. By using the Earth Balance, a cow’s milk alternative and plain dairy-free yogurt, you’ve got yourself a delicious, vegan scone. Soooo, have at it. Experiment and tell me which one you prefer.
Ingredients
- 2 1/4 C Flour (1 C white whole wheat + 1 1/4 C all-purpose flour)
- 1/3 C granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 C (1 stick) unsalted butter, cold and cubed ( or 1/2 C Earth Balance)
- 1/8 tsp finely ground nutmeg
- 1/4 C almond milk (more if needed)
- 2 tsp vanilla extract
- 1/4 C sour cream (or Kite Hill cashew milk plain yogurt)
- 1/2 finely diced ripe peaches (this was about 3/4 of a medium peach)
For the Glaze
- 1/2 C powdered sugar
- 2+ slices of peach, squeezed in a lemon juicer
Instructions:
- Preheat oven to 400 degree F. Line baking sheet with parchment paper.
- Mix dry ingredients, flour, sugar, baking powder, salt together in a large bowl.
- Cut in butter with a pastry blender or fork until you have a coarse meal and butter is evenly spread throughout.
- Add almond milk, sour cream (or yogurt substitute), vanilla extract and diced peaches to the dry ingredients.
- Fold together just until dough comes together (adding a splash of almond milk if it is dry) and turn onto a floured surface. Pat into a circle 3/4″ thick. Using a knife cut scones into 6-8 wedges.
- Bake until golden brown, 15-18 minutes.
- While the scones are baking, mix 1/2 powder sugar with some fresh squeezed peach juice from the remaining fresh peach. I used my citrus squeezer and after each squeeze, stirred the glaze until it was the right, maple syrup-like consistency.
- Let cool for one minute and gently drizzle scones with peach glaze.
