Perfect for an Autumn Sunday Brunch
We are just a few days into fall here in the Pacific Northwest. Over the last week, there has been a noticeable shift: the air is crisp, we’ve had a few rainy days, and the leaves on the trees are beginning their transition from bright green to rich crimson, burnt orange, and vivid gold. Maybe it’s some instinctive urge to prepare for the hibernation-like nesting that comes with autumn and winter, but something about the fall makes me crave cooking and baking like nothing else.
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We had loads of peaches leftover from our CSA farm box from last weekend and I needed to do something with them before they went bad. My mom found a promising looking recipe for Peach Perfection (Vegan) Scones on Pinterest from the Woman in Real Life blog.
What first caught my eye to Joann’s recipe was her mouthwatering photos of her scones. I was also excited that the recipe was vegan and therefore I wasn’t going to have to convert to vegan ingredients and hope for the best, as is so often the case!
I did make a few modifications for my own version of her recipe. For mine, I used:
~ Fresh peaches, not canned
~ Coconut sugar, instead of cane sugar
~ Coconut oil, instead of vegan butter
~ Apple cider vinegar, instead of white vinegar (I prefer the taste)
~ Cashew milk, instead of almond milk
~ I also doubled it so I could use more of our peaches!!
These were seriously the best scones I’ve ever had! Joann sure knows her vegan baking. My family couldn’t stop raving about them. There are still some leftover peaches, so I will definitely be making more of these later in the week.
Autumn Peach Scones
Adapted from Peach Perfection Vegan “Buttermilk” Scones
Makes 12-13 scones
Cook time: 10-14 minutes
4 Cups all-purpose unbleached white flour
1/2 Cup of organic coconut sugar
2 Tbsp baking powder
2 tsp sea salt
1 tsp cinnamon
1/2 tsp ground ginger
10 Tbsp coconut oil, NOT in liquid form
1 & 3/4 Cups fresh peaches
1 Cup cashew milk + 2 Tbsp apple cider vinegar (“buttermilk”)
Preheat the oven to 450°F.
Line a baking sheet with parchment paper, or prepare your ceramic scone pan by rubbing coconut oil in the wedge cutouts that will contain the dough.
Mix your dry ingredients, from the flour through the ginger, together in a large bowl.
Place the solid coconut oil into the bowl. Using a butter knife, cut the coconut oil into the flour mixture until it forms a chunky meal and the oil is dispersed throughout.
Add the peaches to the mixture.
Add the cashew “buttermilk” to the mixture, and stir so it just combines, being careful not to overmix!
Flour a kneading surface well and turn the dough out onto it. Knead the dough until it just begins to hold together (shouldn’t take more than 5-8 folds). If the dough becomes tacky, feel free to add a little more flour.
If you have a ceramic scone pan, press the dough gently into the wedge cutouts. (I have one ceramic scone pan that makes 8 scones, so I formed the leftover dough into a round about an inch thick and placed it on the prepared baking sheet with parchment paper.) However, if you do not have a scone pan, then divide the dough into two equal parts and form each into a round that is about an inch thick in height. Once you have your rounds formed, use a sharp knife to cut 6 wedges into each.
Place your pans into the oven and cook for about 10-14 minutes, or until they become golden. (I had to cook mine for a few minutes longer). Test them by poking a toothpick into the center. If it comes out clean, they are good. If it comes out with some dough attached, they still need a minute or two.
Eat them as they are or with a dollop of butter and jam. You can also freeze them to enjoy throughout the week!
I hope you like them as much as I did!