I wanted to make something that used the last of the season's beautiful peaches and immediately scones came to mind! I drove out to Romeo after work today--home of the well-known Michigan Peach Festival--and bought myself a peck. I reserved some for myself and the rest went towards the scones!
Vegan Roasted Peach Scones
Ingredients:
- 2 peaches, peeled* and diced
- 3 T. cane sugar
- 3 T. very hot water
- 2 c. all-purpose flour + 1 T.
- 3 heaping T. cane sugar
- 1 T. baking powder
- 1/2 tsp. sea salt, rounded
- 5 T. Earth Balance (make sure it's cold!)
- 5 T. Earth Balance (make sure it's cold!)
- 1 c. soy creamer (I use vanilla-flavored Silk)
*Note: To peel your peaches, score the bottom of them with an "x" and submerge them in a pot of boiling water for 45 seconds. Immediately after the time is up, drain the boiling water and place the peaches in a pre-made ice bath. Use your thumb to rub away the peach's skin and voila! You have a peeled peach!
- Coarse turbinado sugar, for sprinkling on top of scones
- Coarse turbinado sugar, for sprinkling on top of scones
Directions:
1. Preheat oven to 400'.
2. Mix together the 3 T. cane sugar and 3 T. hot water. Place diced peaches onto a small, ungreased baking sheet and pour sugar-water mixture over the fruit. Let roast 15-20 minutes.
3. Mix together dry ingredients in a large bowl. Use a pastry cutter to cut in Earth Balance until mixture resembles small peas. Carefully mix in peaches.
4. Pour creamer into mixture and mix until all ingredients are incorporated.
5. Grease a large baking sheet. Form dough into a ball, flatten and cut into eight triangular pieces. Place pieces on prepared baking sheet, lightly brush tops with soy creamer and sprinkle on turbinado sugar.
6. Let bake 15-16 minutes. Remove from baking sheet and allow to cool on wire racks.
7. Enjoy!
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