05 September 2012

RECIPE: Vegan Roasted Peach Scones

It has been quite some time since I have posted a recipe so, here you go!

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

-  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!)

-  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

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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