Preparing the Dough
The key to perfect scones lies in the dough. Start by combining the dry ingredients in a large bowl.
Mixing these ingredients well ensures that the scones rise evenly and have a uniform texture.
Next, you’ll need to incorporate the cold vegan butter. Cutting the butter into small cubes before adding it to the dry mixture helps achieve a crumbly texture.
Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Working quickly is essential to keep the butter from melting, which helps create a flaky texture in the scones.
Then add the coconut cream and vanilla extract to the dry ingredients. Gently fold the peach pieces into your dough, taking care not to overmix. Mix gently to form a dough. Overworking the dough can result in tough scones, so mix just enough to incorporate the peaches evenly.
Shaping and Baking
Turn your dough out onto a floured surface or over a piece of parchment and shape it into a round disc, about an inch thick. Use a knife or bench scrape to cut the disc into wedges, like a pizza. Place the wedges on a baking sheet lined with parchment paper, leaving space between each one to allow for spreading.
Before baking, you can brush the tops of the scones with a bit of coconut cream and sprinkle with turbinado sugar for a golden, sweet finish.
Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
How to Store
Peach scones are best enjoyed fresh from the oven, but you can also store them later. Once cooled, place them in an airtight container and keep them at room temperature for up to two days.
Freezing Scones
If you want to keep your scones for a longer period, freezing is a great option. Place the cooled scones on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. When ready to enjoy, thaw them at room temperature or warm them in a low oven.
Reheating Tips
To bring back that just-baked taste, reheat your scones in a 350°F (175°C) oven for about 10 minutes. This will revive their texture and make them warm and inviting once again.
Tips for the Best Scones
- Use Cold Ingredients: Keep your butter and cream cold to ensure a flaky texture.
- Don’t Overmix: Handle the dough as little as possible to keep it tender.
- Fresh Peaches: Choose ripe peaches for the best flavor. For this recipe, I don’t like substituting fresh peaches for canned or frozen peaches, which can be a good substitute.
- Baking Time: Watch your scones while they bake. They should be golden brown and just cooked through.
Peach Scones
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom optional
- 1/2 cup vegan butter cold
- 3/4 cup sugar
- 3/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1 1/2 cup diced peach
Instructions
- Start by combining the dry ingredients in a large bowl: 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon ground cardamom and 1/4 teaspoon of salt.
- Next, you’ll need to incorporate 1/2 cup of cold diced vegan butter. Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Working quickly is essential to keep the butter from melting, which helps create a flaky texture in the scones.
- Add 3/4 cup of coconut cream and 1 teaspoon of vanilla extract to the dry ingredients. Gently fold the peach pieces into your dough, taking care not to overmix. Mix gently to form a dough.
- Turn your dough out onto a floured surface or over a piece of parchment and shape it into a round disc, about an inch thick. Use a knife or bench scrape to cut the disc into wedges, like a pizza. Place the wedges on a baking sheet lined with parchment paper, leaving space between each one to allow for spreading.
- Before baking, brush the tops of the scones with a bit of coconut cream and sprinkle with turbinado sugar for a golden, sweet finish. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Peach scones are best enjoyed fresh from the oven, but you can also store them later. Once cooled, place them in an airtight container and keep at room temperature for up to two days.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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