The freezer is a treasure chest. One that holds all the glorious baked goods you decided to make 2 hours before you leave for the airport for a 3-week trip. The question should never be why not make a whole batch of scones right before you leave, but why not? Its as if your future self is preparing you a surprise homecoming gift for when you arrive back to your empty fridge. But you know what will never be empty? Your Freezer. Because you made these scones.
One of my best friends is Scottish, and she eats scones like a true British person does: as flavorless balls of dough with clotted cream. To be fair, they occasionally add some jam. But as someone who appreciates a sweetness to their baked good (damn Americans), I like to add some fruit or sugar into my scone mix. What I do not like to add is a cup of butter and cream. Frankly, I find it excessive and you can’t tell the difference between these scones that have three tablespoons of coconut oil or a scone that has a cup of butter. This, however, is my opinion and hopefully you’ll see why.
Honestly, this recipe is your universal guide to any flavor of scone you’d like to bake. Not feeling peachy? Throw in a 1/2 cup of fresh blueberries or raspberries. Maybe even some tart cherries if the season is right. You could add some nuts, chocolate, may I suggest some banana? Chunky Munky has always been a favorite Ben & Jerry’s flavor (besides phish food), but you may be more of a Cherry Garcia gal yourself.
I should make a goal for next year that states my intent to recreate every flavor of Ben & Jerry’s into a scone. Ok, not every flavor. Karmel Sutra Core may be pushing it… but jam some dates in there and you never know what could happen.
Anyways, I hope you enjoy this simple scone recipe! Please feel free to customize it. The possibilities are endless, and by the time they are done and out of the oven those perfect little triangles of goodness will beacon you to pat yourself on the back (right after you take a bite of course).
Vegan Whole Wheat Peach Scones
These nourishing scones are a go-to for a quick morning bite or a delicious after-class snack. Super easy and fun to make! May I suggest a generous spread of almond butter on top?
- 2 cup Whole wheat cake flour regular flour works fine as well!
- 1 tsp Baking soda
- 1.5 tsp Baking powder
- 1/2 tsp salt
- 1/2 cup Unsweetened almond milk
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 3 tbsp Coconut oil
- 2 tbsp Maple syrup
- 2 fruits 2 chopped peaches
Pre-heat oven to 375 degrees.
Start by preparing your vegan buttermilk. In a small bowl, thoroughly mix the 1/2 cup of almond milk with the lemon juice and set aside.
In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt.
Add the coconut oil into the dry mixture. Use your hands to pinch the oil into the dough. Pea size clumps of the oil and dry ingredients should start to form.
After letting the buttermilk sit, stir in your maple syrup and vanilla extract.
Create a crevice in the middle of the bowl and slowly pour in your wet ingredients. Add the chopped peaches.
Use a spatula to get disperse the wet among the dry, and then use your hands to combine them. It will be a sticky dough but should come together enough so you can form a ball.
Form the dough into a ball, and place on a cookie sheet lined with parchment paper.
Use your hands to flatten the ball into an 8-10 inch wide round, and about 1 inch high. Be gentle, to avoid overworking your dough, and don't press too firmly into it.
Cut the round into 8-10 pie slices, depending on how big you want your scones to be.
Pop in the oven and bake for 23-25 minutes until golden. Enjoy!