These vegan gluten free peach scones are tender, moist, and bursting with juicy peach flavor—everything you want in a breakfast treat or afternoon snack, without dairy, eggs, or gluten. The combination of almond flour and gluten-free all-purpose flour gives them a light, crumbly texture, while coconut oil and a touch of plant-based milk keep them rich and satisfying. Enjoy these scones warm from the oven or as a make-ahead option for busy mornings.
Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1 cup almond flour
- 1/3 cup coconut sugar (or light brown sugar)
- 2 teaspoons baking powder (gluten free)
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup solid coconut oil (chilled, not melted)
- 1/3 cup unsweetened almond milk (or other plant milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup fresh peaches, diced (about 1 large or 2 small peaches)
- 2 tablespoons maple syrup (for brushing, optional)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the wet ingredients: In a small bowl, combine the almond milk and apple cider vinegar. Stir and set aside for 5 minutes to create a vegan ‘buttermilk’ effect.
- Mix the dry ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the coconut oil: Add the chilled coconut oil to the dry ingredients. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add liquids: Pour the vegan buttermilk and vanilla extract into the flour mixture. Stir gently until just combined—it will look a bit shaggy. Do not overmix.
- Fold in the peaches: Gently fold the diced peaches into the dough, being careful not to mash them.
- Shape the scones: Turn the dough out onto a lightly floured surface (use more gluten-free flour as needed). Pat into a 1-inch thick round, about 7 inches wide. If the dough is sticky, dust your hands with flour.
- Cut and arrange: Use a sharp knife to cut the round into 8 wedges. Place each wedge on the prepared baking sheet, spacing them 1 inch apart.
- Optional glaze: Brush the tops with maple syrup and sprinkle with coarse sugar for a golden, crunchy finish.
- Bake: Bake for 18-22 minutes, or until the scones are golden brown at the edges and firm to the touch. Rotate the pan halfway for even baking.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Tips
- Substitutions: If almond flour is unavailable or you have a nut allergy, use oat flour instead. For coconut oil, chilled vegan butter works well.
- Peach prep: Use ripe but firm peaches to avoid excess moisture. If your peaches are very juicy, pat them dry with a paper towel after dicing.
- Measuring flour: Spoon the flour into your measuring cup and level it off for accuracy. Too much flour leads to dry, crumbly scones.
- Don’t overwork the dough: Mixing too much will make the scones dense. Stir just until the ingredients come together.
Serving Suggestions
These peach scones are delicious on their own, but you can elevate them with a dollop of coconut whipped cream or a drizzle of maple glaze. Pair them with a hot cup of coffee or iced tea for a delightful breakfast or mid-morning snack. For brunch, serve alongside fresh fruit or a vegan yogurt parfait. If you’re packing them for a picnic, wrap individually to keep them moist and tender.
Variations
- Berry scones: Swap peaches for blueberries, raspberries, or chopped strawberries for a different fruity twist.
- Nutty crunch: Add 1/3 cup chopped pecans or walnuts to the dough for extra texture and flavor.
- Spiced: Enhance the cinnamon with a pinch of ground ginger or cardamom for a more complex flavor.
- Chocolate chip: Stir in 1/4 cup vegan mini chocolate chips with the peaches for a decadent touch.
Storage and Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap scones individually in plastic wrap and place in a freezer bag; they’ll keep for up to 2 months. To reheat, warm scones in a 300°F (150°C) oven for 8-10 minutes, or microwave for 15-20 seconds until just warmed through. Avoid overheating, which can dry them out. Frozen scones can be reheated straight from the freezer; just add a couple extra minutes in the oven.
Frequently Asked Questions
- Can I use canned or frozen peaches?
Yes, you can use canned or frozen peaches if fresh peaches are out of season. For canned, drain and pat dry before dicing. For frozen, thaw and drain well, then blot with a paper towel. Too much moisture can make the dough sticky, so dry fruit is key. - What if I don’t have almond flour?
Almond flour gives these scones a moist, tender crumb, but if you don’t have it or need a nut-free version, oat flour works as a 1:1 substitute. The flavor will be slightly earthier, but the texture remains pleasant. - Can I make these scones refined sugar free?
Absolutely! Swap coconut sugar for an equal amount of maple sugar or date sugar. You can also try using pure maple syrup, but reduce the plant milk by 1-2 tablespoons to adjust for the extra liquid. - Why did my scones turn out dry or crumbly?
Dry scones are usually caused by too much flour or overbaking. Make sure to measure flour correctly (spoon and level), and bake only until golden at the edges. If your dough seems dry before baking, add a splash more plant milk to bring it together. - Is it possible to prepare the dough ahead of time?
Yes! You can mix and shape the dough, then cover and refrigerate overnight. Bake directly from the fridge, adding 2-3 minutes to the baking time. This is a great make-ahead option for fresh scones in the morning. - Can I use a food processor to mix the dough?
You can, but be careful not to overmix. Pulse just until the coconut oil is incorporated and stop as soon as the dough comes together. Overprocessing can make the scones tough.
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