Vegan Flourless Peach Scones
Hello & Happy Tuesday!!
When it comes to scones, it’s somewhat of an acquired taste. That’s not to say that they are not enjoyable, but if you’re not familiar with them, you won’t typically hear someone talking about a craving for a warm scone! lol
My experience with scones wasn’t until I was actually 19 working at a breakfast/lunch concept and I was instantly taken by them. It’s not a muffin, it’s not a cookie, aesthetically they look dry, but ironically they are just so good!
Truth be told, I’ve never made a traditional scone with white flour (stay tuned), so I don’t have a baseline in terms of texture to compare to an almond flour variety. In terms of almond flour, I have a love hate relationship.
I love that it’s not white flour and it’s simply ground almonds, I even have an affinity for the flavor profile (prefer almond extract to vanilla), but sometimes, almond flour can be tricky and not provide the best results with recipes. Scones can be one of them!
Almond flour has a high absorbency, (not as much as coconut flour), but you can easily end up with a big ol mess if there is too much moisture in an almond flour scone. My first Raspberry Lemon Scones were featured in a magazine, but I haven’t explored another recipe..
Until these vegan Peach Almond Scones!
What I love about this recipe, is everything! It’s quick, easy, has a handful of ingredients, was tested twice, tweaked it to perfection, has minimal sugar, packs peaches, the perf texture, and is non vegan approved!!
If you’re looking for that staple almond flour scone recipe, this is it! Simply mix up the fruit to cater to the season and or your tastebuds! You have to try my Peach Almond Scones!!
Why this recipe rocks:
Easy to follow
Handful of ingredients
No white flour
Low Sugar (you can opt out of the icing)
Non vegan approved
Eat Drink Shrink
20 minPrep Time
25 minCook Time
45 minTotal Time
3 based on 1 review(s)
- 1/3 cup sugar cane
- 2 3/4 cups almond flour (more for dusting)
- 1 tbsp baking powder
- 1 tsp corn starch
- ½ teaspoon fine sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp ginger powder
- ¼ cup coconut oil, solid
- 1/2 cup diced peaches
- 1/2 cup slivered almonds
- 1 teaspoon almond extract
- 1 1/2 tbsp follow your heart egg powder
- 4 tbsp almond milk
- ½ cup organic powdered sugar
- 1 tbs almond milk
- 1/2 cup slivered almonds
- 2 tbsp coarse sugar
- Pre-heat the oven to 400° F. Line a baking sheet with parchment paper, lightly dust with almond flour, and set it aside.
- In a small bowl, whisk together the almond milk with the vegan egg powder, almond extract, allow to sit for 5 minutes.
- In a large bowl, mix together the almond flour, baking powder, corn starch, cinnamon, nutmeg, ginger, sugar, and salt. Add the solid coconut oil to the dry ingredients, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Gently fold the peaches into the flour mixture.
- Make a well in the center and add the vegan egg mixture a little at a time. You may not need all of it. Stir until a slightly sticky, very thick dough forms. Be careful not to overwork the dough. Top with coarse sugar and additional peaches (you can also press almonds into the scones or top later)
- Transfer the dough to your prepared baking sheet. Lightly dust it with more almond lour, then form it into an 8-inch round and cut into 8 parts. The larger the pieces, the harder it will be to cook thru. If mixture is too wet, add more flour gradually until it form a firm dough. Chill in the fridge for 20 minutes.(optional) Bake for 23-28 minutes, or until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- While the scones cool, make the glaze: In a small mixing bowl, stir together the powdered sugar and almond milk until no lumps remain. Drizzle the scones with the glaze, top with more almonds and serve.
I recommend separating the scones a few inches to ensure that they cook all the way through.