Before the peaches are gone for the summer I thought we’d better have some peach scones. We enjoyed them for brunch, but they’re quite good for dessert, or as a snack with your favorite beverage. They’re moist, light, have a sweet (but not too sweet) delicate flavor, and like my other gluten free scones, these can also be made egg free and dairy free.
- GF flour mix - 2 1/2 cups
- peaches - 2 (approximately 1 1/3 cups)
- coconut sugar (Sucanat, organic cane sugar or honey) - 1/2 cup or 1/4 cup agave
- baking powder - 2 teaspoons
- baking soda - 1 teaspoon
- xanthan gum or guar gum - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- ground cinnamon - 1/2 teaspoon
- ground ginger - 1/4 teaspoon
- cream, canned coconut milk, or another milk of your choosing - 1/2 cup
- coconut oil, butter or non-dairy butter - 1/2 cup
- egg - 1 or 1/4 cup egg replacement
- pure vanilla extract - 1 teaspoon
- VANILLA DRIZZLE -
- confectioner's sugar - 1 cup
- pure vanilla extract - 2 teaspoons
- water or milk - 1 Tablespoon + 1 teaspoon
Wash, halve and peel the peaches. Finely dice.
Spray or grease a cookie sheet.
Cut 1/2 cup butter/coconut oil into pieces and place in the freezer for 5 - 10 minutes.
Preheat the oven to 400 degrees Fahrenheit.
While the butter is chilling, go ahead and measure the GF flour mix, baking powder, baking soda, sea salt, sugar, xanthan gum, cinnamon and ginger in a bowl and whisk with a fork or measure directly into a food processor or standing mixer. Give it a whirl to mix the ingredients.
In a separate bowl, whisk an egg or prepare your egg alternative. Add the cream, canned coconut milk or milk of your choosing with the vanilla and whip them together. Set aside.
Cut the chilled butter/coconut oil into the flour mixture by hand (with a pastry blender or knives) or in your food processor and pulse until crumbly.
Then add the liquid ingredients and mix or pulse until it becomes doughy. Finally, add chopped peaches and pulse or mix just until they're mixed throughout. This dough will be sticky.
Scoop it onto your greased cookie sheet, cover with a piece of plastic wrap and press and shape into a flat circle - approximately 8" - 9" across. The plastic makes it possible to do so without it sticking to your hands. Remove the plastic, and using a sharp knife or a pizza cutter, section it in half, then half again, and finally into eighths. Separate them at least an inch or so apart so they don't meld together while they're baking.
Bake for 15 - 18 minutes. Oven temperatures may vary, so keep an eye on them. (Mine took about 17 minutes) Makes 8 scones - more if you choose to use a round cutter instead.
If you prefer to bake your scones another day you may scoop the mixture onto a piece of plastic wrap large enough to completely cover your dough and refrigerate for a couple of days. When you're ready to bake them simply preheat your oven to 400 degrees Fahrenheit and spray or lightly grease a baking sheet and follow the directions above for shaping and cutting.
To make the drizzle:
Mix 1 cup powdered sugar with 2 teaspoons vanilla and 1 Tablespoon + 1 teaspoon water, then drizzle over scones once they've had a chance to cool a bit.
Note: If kept covered they're delicious even a day or two later - the texture will be a little less fluffy and more like a biscuit/scone.
* To make an egg alternative measure 1 Tablespoon white chia seeds or 1 Tablespoon ground flax seeds and 3 Tablespoons hot water. Allow to sit until it gels before adding it to the liquid ingredients as you would an egg. (I suggest using white chia seeds so it won't appear as black speckles in your scones.)