These scones are what I make on Saturday mornings when I wake up craving baked goods with a certain level of urgency. Which are most weekends, if I’m being honest. The recipe is dead simple, and made even easier to whip together in a few minutes because the coconut oil is much more forgiving than the cold, cold butter required of most scones. This also makes these scones my favorite “healthy” feeling breakfast treat.
The recipe is incredibly versatile (thanks, Minimalist Baker), but so far this is my favorite adaptation – serving up fresh chunks of peaches and finely grated ginger. It’s vegan – but you can 100 percent make it not vegan if that’s not your jam, and sub in an egg and milk instead. These scones can’t compete with those that are laden with heavy cream and butter (there’s just no replicating the magical puff you get from those champion fats), but they do stand on their own as totally satisfying and a little less guilt ridden as the sole provider for your breakfast meal.
Vegan Peach Ginger Scones
Total Time: 40 minutes
Source: Adapted from Minimalist Baker’s “Coconut Oil Blueberry Scones with Rosemary”
2 cups all purpose flour
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine the flax and water and set aside while you mix the other ingredients.
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. With a fork or pastry cutter, mash the solid coconut oil into the dry ingredients until it’s just combined and slightly sandy. Stir in the grated ginger.
Stir the flax egg into the almond milk, and then pour into the bowl with the dry ingredients. Stir gently to just barely bring the dough together (make sure not to overwork it – or you’ll lose the delicate crumb), adding the peaches halfway through to distribute throughout the dough.
Dump the dough onto a well-floured surface and shape into circle about an inch thick. With a knife, slice the circle into eight pieces (like a pizza), and place on the baking sheet. Sprinkle with granulated sugar if you’re feeling fancy.
Bake the scones for 25 minutes or until slightly golden.