Man oh man is it already hot outside! While it’s only in the lower 90s where I live, it’s already been upwards of 100 where I’ve been working these past weeks. I’m sweating just thinking about it. But, heat means summer, and summer means lots of gorgeous produce to swoon over. Berries and peaches anyone?
There are two important things to tell you about before I do the usual photos and recipe. First of all, peaches are now in season, at least in Texas! I think I bought about 10 pounds at the farmer’s market this morning, which is probably a tad over-doing it, but I plan to use them for jamm-y purposes in the near future. Second, my best friend of over 20 years is getting married in a week! Woo hoo! I brought these little scones to her shower using the first of the summer peaches.
If you don’t have fresh peaches yet where you are, you can use frozen ones. Just make sure to thaw and drain them well before adding them to the scones. And, if you don’t like ginger, leave it out and up the amount of cinnamon just a bit for more of a peach cobbler-inspired scone.
Vegan Ginger Peach Scones
notes: Since this recipe uses measurements by weight, I’ve given an approximation of the amount of flax and water that will yield the 2 oz of the flax “eggs” needed. You will have a bit left over after weighing it out. I’ve used spelt flour here so these scones are wheat free, however they are not gluten free. To make them gluten free, use 6 oz of your favorite gluten free mix.
6 oz light spelt flour
1 1/2 tsp baking soda
2 tbsp coarse raw sugar (demerara) plus more for sprinkling on top
1/4 tsp fine grain sea salt
1/4 tsp each of ground cinnamon and ground ginger
2 oz coconut oil, solid
2 oz coconut milk
2 oz “flax egg” (mix 2 tbsp flaxmeal with 6 tbsp water and set aside to thicken)
3/4 to 1 cup fresh diced peaches
2 tbsp minced crystalized ginger
Preheat your oven to 375 degrees and line a baking sheet with parchment or a silpat.
Whisk together the flour, baking soda, sugar, salt, and spices until combined. Combine the peaches and crystalized ginger in a small bowl and then add a bit of the flour mixture. Toss so that the peaches are coated in the flour mixture and then set aside. Add the coconut oil to the dry ingredients and cut in with a whisk or your fingers until the mixture is crumbly. Add the peaches and ginger and stir them into the mixture so that they are evenly distributed. In a separate bowl, whisk together the coconut milk and “flax eggs” until well combined. Pour the wet ingredients over the dry ingredients, then using a spatula or wooden spoon, gently bring the dough together. Dump out the dough onto a well floured surface and knead a few times until the dough comes together into a ball. Transfer the dough to your lined sheet and pat it out into a 1-inch thick circle. Slice the circle into 8 wedges, then bake 20 to 25 minutes until golden brown on the top and edges. Makes 8 medium sized scones. Enjoy!
