I am a huge fan of brunch, and what is a brunch without fresh scones?
I have made this recipe many times, it has turned out soft, fluffy and delicious every time. Most recently I made strawberry scones from dehydrated strawberry pieces I had from this summer, and it was to die for. Almost as good as fresh, I just had to rehydrate the strawberry pieces in hot water for 5 minutes.
Peach Scones with a Honey Vanilla Glaze
Delicious, fluffy, buttery scones with fresh peaches or other desired fruit and finished with a delicious honey glaze.
Ingredients
Scones:
2 C all purpose flour/gluten free flour (I use my Gluten Free All Purpose Flour)
3 Tbsp cane sugar
1 Tbsp baking powder (or 3/4 tsp baking soda and 2 1/4 tsp apple cider vinegar) (1)
1/2 tsp ground cinnamon
1/2 tsp salt (2)
6 Tbsp unsalted butter/vegan butter/coconut oil, cold, in 1/4 inch cubes (3)
1 C heavy cream/full fat coconut milk + 1 Tbsp to brush on the scones (4)
1/2 tsp vanilla extract (5)
1 C diced fresh peeled peaches/strawberries (or rehydrated fruit)
Glaze:
1 C icing sugar (6)
1 Tbsp honey
1/2 tsp vanilla extract (5)
2 Tbsp milk/milk alternative (4)
Directions
- Line a baking sheet with a Silpat baking mat or parchment paper, set aside.
- In a large bowl whisk together flour, sugar, baking powder (or baking soda if using), cinnamon and salt.
- Use a pastry blender to quickly cut the cold butter into the flour mixture. Mix until it resembles coarse meal with a few large butter lumps.
- In a small bowl whisk together 1 C cream, vanilla extract and apple cider vinegar (if using). Pour liquid ingredients over the flour mixture, stir with spatula until dough begins to form. Don’t over mix. Fold in the fruit gently.
- Transfer dough to the Silpat, slightly floured, and knead by hand just until it forms a ball. Do not overwork the dough.
- Form scones by patting the dough into a 1 inch thick circle Use a sharp knife to cute into 8 triangles.
- Place tray in freezer for 15-20 minutes. Meanwhile preheat the oven to 400 degrees F.
- Remove the scones from the freezer, lightly brush with additional heavy cream. Bake for 18-23 minutes, or until scones are golden brown on the bottom and edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
- While cooling, make the honey vanilla glaze by whisking the sugar, honey, vanilla and milk together. Drizzle the glaze over the cooled scones. Serve.
Notes
(1) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require brand specific salt.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted), also be careful of the diet of the cows. Many of vegan butter have corn derivatives.
(4) Coconut Milk: Corn allergy – ensure coconut milk is additive free
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Powdered sugar: Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.
A Free Life 