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These easy Peach Scones are made with a handful of basic ingredients and turn out with lovely texture and flavor! They are dairy-free, vegan, and can be made gluten-free too.
After making my Vegan Blueberry Scones many years ago, I knew I had landed on a base recipe of all kinds of scone flavors.
These fresh peach scones hit the spot for breakfast, brunch, or afternoon snack. For me, they are perfectly sweet, and the glaze takes them up a notch! I love them with my morning cup of coffee!
Plus, this might just be the easiest scone recipe you’ll ever make! I know you’ll love it, and here are some of the reasons why.
Why You’ll Love This Recipe:
- Easiest Scones Ever!: Because we’re swapping out the cold butter for coconut milk, there is no need to use a pastry cutter, pastry blender, or any other fancy equipment to cut the butter into the flour.
- Quick to Prepare: The prep time is only around 15 minutes and there’s no chilling time! Skipping the butter saves both prep time and also eliminates the need to chill the scone dough before baking.
- Lovely Texture: While the texture doesn’t turn out identical to regular scones, we end up with a crisp on the outside and a soft inside that I find to be close enough to the real deal.
- Refreshing Peach Flavor: The chunks of soft ripe peaches studded throughout the scone make the loveliest peach treat.
Ingredient Notes:
Flour: Use gluten-free all-purpose flour or regular all-purpose flour. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, making dairy-free gluten-free peach scones.
Full-Fat Canned Coconut Milk: Taking the place of butter, we need full-fat coconut milk to bring the fat content and the richness to the scones.
Granulated Sugar: The sweetener here. Pick your favorite granulated sweetener, such as regular cane sugar, coconut sugar, brown sugar, or a sugar-free sweetener like allulose or monk fruit sweetener.
Fresh Peaches: The star of the show! Choose a ripe peach so that it is nice and sweet and soft, making the best flavor and texture. Be sure to go with fresh juicy peaches over unripe peaches or canned peaches for the best results.
Vanilla Extract and Almond Extract: Both vanilla extract and almond extract bring a warm flavor to the scones, giving them a tasty nuance.
Baking Powder: The leavening agent. Baking powder helps the scone dough rise to a fluffy texture so that the inside is nice and soft and the outside has a little crunch.
Sea Salt: Don’t forget to add the salt, as it enhances the sweetness and the peach flavor!
Recipe Adaptations:
- Mix in ⅔ to 1 cup of chopped walnuts or pecans for a nutty crunch.
- Add in ⅔ cup of chocolate chips if you enjoy the combination of peaches and chocolate.
- Replace the canned coconut milk with heavy cream or half & half if you do dairy. I don’t recommend replacing it with any other kind of non-dairy milk, as the scones need the fat content for the right flavor and texture.
- Top the scone dough with turbinado sugar for a little crunchy extra sweetness.
- Make an egg wash: Whisk one egg white with 1 tablespoon of water in a small bowl and use a silicone brush to brush over the unbaked scones before baking.
How to Make Peach Scones:
Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Or, spray the cookie sheet with cooking spray.
Mix the flour, sugar, baking powder and sea salt together in a large mixing bowl until the dry ingredients are combined.
In a separate bowl, stir together the canned coconut milk, vanilla extract, and almond extract. Pour the wet ingredients into the flour mixture until a thick dough forms.
Note: If your coconut milk has separation between the cream and water, pour the whole can into a glass jar and microwave it for 30 seconds. Stir well until the coconut milk is fully homogenous.
Add the chopped peach to the scone dough and use your hands to knead the dough until the peach pieces are incorporated throughout the dough.
This will make the dough wet and sticky, so add 2 to 5 tablespoons of additional flour, or until the consistency resembles regular dough and is no longer sticky.
Form the peach scone dough into a disc and place it on a cutting board. Use a sharp knife to cut 8 equal sized triangles of dough. I do this by first cutting the dough in half down the center, then in half again, then into eights.
Pick up a triangle of dough and press in any peach pieces that are popping out. Also, press down on the dough, creating an even layer so that there aren’t areas of the scone that are thicker than others.
Transfer to the prepared baking sheet. Repeat for the remaining dough.
Bake on the center rack of the preheated oven for 20-22 minutes, or until the scones are lightly golden brown.
Enjoy warm with butter, peach jam, or a drizzle of glaze (instructions below).
Make the Optional Glaze:
For sweeter scones with a lovely glaze, stir 1 cup of powdered sugar in a small bowl or measuring cup with 2 tablespoons of water or lemon juice. Mix the ingredients well until all the lumps are out and a creamy looking glaze forms.
Drizzle the glaze liberally on top of the scones. Serve, and enjoy! Note: You can wait 10-20 minutes for the glaze to harden before serving the scones.
Storage Options:
- Room Temperature: Store scones in an airtight container or a zip lock bag on the counter for up to 2 days.
- Refrigerator: Refrigerate the scones for up to 1 week. Reheat one in the microwave on a plate for 20 seconds.
- Freezer: Freeze leftover scones in a freezer bag or a freezer-safe container for up to 2 months. For reheating, microwave for 30-40 seconds, or until the scone is warm.
The next time you’re craving a peach treat, try out these homemade scones using sweet peaches! If you love baking scones, also try my Almond Flour Pumpkin Scones and my Almond Flour Cherry Scones.
If you’re looking for more peach desserts, try these tasty reader favorites!
More Peach Desserts:
- Gluten-Free Peach Cobbler
- Vegan Peach Pie Bars
- Peach Oatmeal Cookies
- Almond Flour Peach Crisp
- Peach Baked Oatmeal
- Peach Oatmeal Muffins
Vegan Peach Scones Recipe
Ingredients
- 2 1/2 cups gluten-free all-purpose flour*
- 1/2 cup cane sugar or coconut sugar
- 1 Tbsp baking powder
- ½ tsp sea salt
- 1 ¼ cups full-fat canned coconut milk
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1 cup chopped ripe peach
Optional Glaze
- 1 cup powdered sugar
- 2 Tbsp water or lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Or, spray the cookie sheet with cooking spray.
- Mix the flour, sugar, baking powder and sea salt together in a large mixing bowl until the dry ingredients are combined.
- In a separate bowl, stir together the canned coconut milk, vanilla extract, and almond extract. Pour the wet ingredients into the flour mixture until a thick dough forms. Note: If your coconut milk has separation between the cream and water, pour the whole can into a glass jar and microwave it for 30 seconds. Stir well until the coconut milk is fully homogenous.
- Add the chopped peach to the scone dough and use your hands to knead the dough until the peach pieces are incorporated throughout the dough. This will make the dough wet and sticky, so add 2 to 5 tablespoons of additional flour, or until the consistency resembles regular dough and is no longer sticky.
- Form the peach scone dough into a disc and place it on a cutting board. Use a sharp knife to cut 8 equal sized triangles of dough. I do this by first cutting the dough in half down the center, then in half again, then into eights.
- Pick up a triangle of dough and press in any peach pieces that are popping out. Also, press down on the dough, creating an even layer so that there aren’t areas of the scone that are thicker than others. Transfer to the prepared baking sheet. Repeat for the remaining dough.
- Bake on the center rack of the preheated oven for 20-22 minutes, or until the scones are lightly golden brown.
- Enjoy warm with butter, peach jam, or a drizzle of glaze (instructions below).
Make the Optional Glaze:
- For sweeter scones with a lovely glaze, stir 1 cup of powdered sugar in a small bowl or measuring cup with 2 tablespoons of water or lemon juice. Mix the ingredients well until all the lumps are out and a creamy looking glaze forms.
- Drizzle the glaze liberally on top of the scones. Serve, and enjoy! Note: You can wait 10-20 minutes for the glaze to harden before serving the scones.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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